4 round zucchini
1⁄2 green bell pepper
1⁄2 yellow bell pepper
1⁄2 red bell pepper
4 garlic cloves, peeled and minced
1⁄2 cup basmati rice, cooked
3 tablespoons olive oil
2 tablespoons parsley, chopped
12 cherry tomatoes
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon black pepper
1⁄2 cup fresh oregano leaves
Preheat the oven to 370oF.
Prepare a deep baking dish and line it with parchment paper.
Cut a thin slice off the tops of the round zucchini and discard them.
Using a small spoon, scrape out the flesh, leaving a 1⁄4-inch-thick wall. Coarsely chop the flesh.
Cut the bell peppers into small pieces.
Place chopped zucchini, bell peppers, crushed garlic, and basmati rice in a large bowl.
Drizzle with olive oil and season with salt and pepper.
Sprinkle with chopped parsley and mix well.
Stuff your zucchini with this filling.
Place the stuffed zucchini in a baking dish and bake for about 40 minutes, or until tender.
10 minutes before the end of baking, remove the baking dish from the oven and arrange the cherry tomatoes next to the zucchini.
Place back in the oven.
Serve warm along with the roasted tomatoes and fresh oregano leaves.
Optionally, if you are not on a vegan diet, you can add a tablespoon of soft goat cheese to each zucchini.
This dish is loaded with various vitamins and minerals! Bell peppers are excellent
sources of vitamins A and C, potassium, folic acid, and fiber. Parsley, a low-calorie, nutrient-dense herb, contains flavonoids, carotenoids and vitamin C, which are powerful antioxidants, while garlic, rich in vitamin C, vitamin B6 and manganese, contains compounds with potent medicinal properties.
For more recipes like this one, check out parchmentpaper.com's Delicious Cookbook.