zucchini casserole with mint and parsley

Ingredients

• Servings: 8
• 4 zucchini, halved lengthwise
• 1/4 cup olive oil
• 3 sweet onions, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 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
• 1/2 (14 ounce) package little smoked sausages, diced

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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, , 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.