Rice Stuffed Zucchini Rounds
Rice Stuffed Zucchini Rounds is an easy dinner. Made with 3 lb. zucchini or summer squash (3 inches in diameter), 1/2 c. chopped pecans, 1/2 c. shredded swiss or monterey jack cheese and 1 (10 oz.) pkg. green giant originals frozen rice medley, thawed, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
To Prepare Zucchini Rounds
Trim ends from zucchini; do not peel.
Cut into 2-inch crosswise slices.
Cook in boiling salted water until fork-tender.
Do not overcook.
Using melon baller or teaspoon, hollow out center part of zucchini, leaving 1/4-inch shell on bottom and sides.
Discard seeds and pulp. Drain, hollow side down, on paper towels until ready to use.
Heat oven to 400Β°.
Lightly butter bottom only of 13 x 9-inch baking dish.
π· Perfect Pairings
Complete your meal with these
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