Ingredients:
1/2 med. onion, chopped
1 clove garlic, minced
1 T. oil
1 c. pecans, coarsely chopped
juice of half a lemon
1 T. parsley flakes
1/2 t. salt
1 c. cooked brown rice
6 small or 3 large zucchini or summer squash
2 c. tomato juice
Directions:
Sauté onion and garlic in oil until soft. Stir together onion, garlic, nuts, lemon juice, parsley flakes, salt, and rice. Cut zucchini in half lengthwise, and scoop out pulp and seeds. Reserve removed pulp and seeds for another purpose. Salt zucchini cavity lightly and stuff with nut filling. Arrange in a 9″ x 13″ casserole, and carefully pour tomato juice around zucchini. Bake covered in a 350° F. oven for 45 minutes or until squash is tender. Serves: 6.
Note: This filling is good for cabbage rolls, green peppers, eggplant, and stuffed tomatoes or onions.
Nutritional Information:
Calories per serving: 204; protein: 3 grams; carbohydrate: 16 grams; fat: 15 grams; cholesterol: 0 milligrams; fiber: 3 grams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
