ZUCCHINI CASSEROLE WITH MINT AND PARSLEY

Zucchini Casserole with Mint and Parsley image

This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.

Provided by Bubbe

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

4 zucchini, halved lengthwise
¼ cup olive oil
3 sweet onions, chopped
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup short-grain white rice
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup water, or more as needed
2 tablespoons chopped fresh mint, or more to taste
1 cup chopped fresh parsley
3 tablespoons Chardonnay wine
½ (14 ounce) package little smoked sausages, diced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 24.5 g, Cholesterol 15.4 mg, Fat 13.9 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 491.7 mg, Sugar 5.3 g