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Mary Anne's Food Blog
Wednesday, August 5, 2009
Originally uploaded by
Mary Anne Thygesen
Zucchini Stuffed with Rice and Cheese
3 cups cooked brown rice, 1 cup raw
1 can nibblets corn or two cups corn kernels
1 cup diced or grated zucchini
2 cups grated sharp cheddar cheese
1 ½ low fat milk
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white pepper
Enough hollowed out zucchinis to fill two casseroles.
Place zucchinis in casseroles
Heat oven to 350 F
In a large mixing bowl combine the rice, cheese and vegetables.
Stir the seasonings into the milk. Pour the milk over the rice mixture, blending well.
Scoop rice mixture into hollowed out zucchinis. Place casseroles full of stuffed zucchinis into oven. Bake for one hour in 350 F oven.
This recipe can be halved.
As is this recipe is gluten free and vegetarian. To make vegan, minor changes of substituting vegan cheese and milk type product.
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