I love this dish because it's so easy to make and you really don't need any sides with it. The squash is filled with a combination seasoned rice and vegetables and then cooked in a flavorful tomato sauce.
[1/2] large green bell pepper, ribs and seeds removed, and finely chopped
2 TB. minced garlic
2 tsp.salt
1 tsp. ground black pepper
4 cups plain tomato sauce
2 cupswater
1 tsp.dried mint
Instructions
Trim off tops of zucchini, and hollow out zucchini. Set aside.
In a large bowl, combine long-grain rice, tomato, green bell pepper, 1 tablespoon garlic, 1 teaspoon salt, and [1/2] teaspoon black pepper.
Loosely stuff each zucchini with 3 or 4 tablespoons rice mixture. Do not overstuff.
In a large, 3-quart pot over low heat, combine tomato sauce, water, remaining 1 tablespoon garlic, remaining 1 teaspoon salt, remaining [1/2] teaspoon black pepper, and mint.
Add stuffed zucchini to tomato sauce, cover, and cook over low heat for 1 hour.
Serve warm.
Notes
Tasty Tip Instead of rice, you can use bulgur wheat (grind #2) as a healthy, flavorful alternative.