Roasted Zucchini Shells with Almond Filling and Tomato Sauce

[amorsalado]

Ingredients:

• 4 medium zucchini, trimmed
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 slice candied ginger, finely chopped, or fresh or ground ginger
• 1 teaspoon ground cumin
• 1⁄2 cup cooked brown rice or other whole grain (quinoa, couscous, etc. etc.)
• 1⁄3 cup chopped almonds (or in my case, ground to powder, but whatever!)
• 11⁄2 cups tomato sauce, warm

Directions:

1. Preheat oven to 400°F
2. In a saucepan of boiling water, cook zucchini for 7 minutes. Immerse in cold water until cool, then drain. Cut in half lengthwise and remove the flesh, leaving a 1⁄4-inch shell. Finely chop flesh and set aside.
3. Brush shell inside and out with 2 tablespoons of the oil (Or hey, cheat like I do and spray them with no fat cooking spray!). Arrange, cut side up, on prepared baking sheet and set aside.
4. Meanwhile, in a skillet, heat the remaining tablespoon of oil over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic, ginger and cumin. Cook, stirring frequently, for 2 minutes or until onion is tender.
5. Remove from heat and stir in reserved chopped zucchini flesh, cooked grain and almonds.
6. Divide filling into 8 portions and press into zucchini shells.
7. Bake in preheated oven for 10 to 12 minutes or until filling is lightly browned and bubbly and zucchini are tender when pierced with the tip of a knife. Drizzle serving plates with warm tomato sauce and serve stuffed zucchini on top.

Due to the heartiness of this dish, with whole grains and nuts, it is filling as a main dish served with salad and/or bread.