1 large zuccini or summer squash
1/2 cup cooked rice2-3 cloves garlic finely minced
1/4 cup boiled or steamed packed collard greens, chopped
1 small diced onion
2 heaping T pinenuts, toasted
2 heaping T golden raisins
1/2 veggie bouillon cube
1 lemon wedge
1/4 cup parmesan cheese
2 dried sage leaves or 1/2 t, crumbled
1 cup mozzarella cheese
olive oil, salt, pepper
1. Preheat oven to 350. Hollow out the zuccini, leaving 1/4- 1/2 inch thick walls. Reserve the zuccini innards. Rub the inside of the zuccini with olive oil, salt, and pepper. Place zuccini shells on a baking sheet and put in the oven while you prepare the other ingredients.
2. Sautee the onion until soft and transluscent. Add collard greens, cook a few minutes more. Add the garlic and stir until fragrant, another minute or so. Add the zuccini innards and cook until the liquid reduces.
3. Stir in rice, pinenuts, raisins, parmesan, sage and bouillon (you may need to soften it in a bit of hot water). Squeeze in the lemon. Add salt and pepper to taste.
4. Remove zuccini shells from the oven and stuff with the rice mixture. Bake in the oven for 20-30 minutes, until zuccini is softened. A few minutes before you take them out of the oven, sprinkle on the mozzarella, and bake until the cheese is melted and golden.
Great plain or with a little barbeque sauce!
