Rice Stuffed Zucchini Rounds

1. 1

   To Prepare Zucchini Rounds:

2. 2

   Trim ends from zucchini; do not peel.

3. 3

   Cut into 2-inch crosswise slices.

4. 4

   Cook in boiling salted water until fork-tender.

5. 5

   Do not overcook.

6. 6

   Cool.

7. 7

   Using melon baller or teaspoon, hollow out center part of zucchini, leaving 1/4-inch shell on bottom and sides.

8. 8

   Discard seeds and pulp. Drain, hollow side down, on paper towels until ready to use.

9. 9

   Heat oven to 400u00b0.

10. 10

    Lightly butter bottom only of 13 x 9-inch baking dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.