Oh, I love this time of year – Pumpkin Pies, Apple Pies, Pear Crisps, Eggplants, Zucchini!!!
I got this little number from my sister while I was visiting her in Macedonia this past summer. Once I put my lips to the fork, I fell in love with Stuffed Zucchini!
4 medium-sized zucchini, halved, cut crosswise
1 large onion
1 celery stalk
3/4 cup of rice
Preheat oven at 375 degrees. Begin by grating the onion, carrot, celery stalk, and potato with a cheese grater. Transfer that to the frying pan and cook it on low heat for about 10 minutes. In the meantime, cut your zucchini in half (crosswise), clean out the middle of the zucchini and add that to the pan with the vegetables; throw in the parsley, oregano, salt, pepper, and the rice; mix it very well and remove from the heat. This is your stuffing; spoon the mixture into the zucchini, one by one, and place the zucchini in a deep baking dish. When all the zucchini has been arranged, pour water into the baking dish covering the zucchini half way. Bake in the preheated oven for about 45 minutes.