Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

Ingredients

• 4 8-ball zucchini


• 3 cloves garlic


• 1/3 cup sun-dried tomatoes (not oil-packed)


• 1 1/4 cup cooked brown rice


• 2 tablespoons slivered almonds


• 1 cup basil leaves, chopped


• 5 Kalamata olives, pitted and chopped

Directions

1. Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.


2. Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Reserve soaking water.


3. Chop the zucchini pulp. Heat a non-stick skillet over medium-high heat, and sauté the garlic for about 1 minute. Add the zucchini pulp and cook for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid. Add the basil leaves, Kalamata olives, and black pepper to taste. Cook until warm, about 3 minutes.


4. Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.

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