Stuffed Zucchini Rounds

Stuffed Zucchini Rounds
  1. 1 giant zucchini*, cut into 2-inch thick rounds
  2. 3 tablespoons Organic Tuscan Herb EVOO, divided
  3. 1 cup cooked brown wild rice blend
  4. 1 cup chopped cherry tomatoes
  5. 1 cup chopped fresh mozzarella
  6. ¼ cup chopped fresh basil
  7. ½ teaspoons salt
  8. ¼ teaspoon pepper
  9. ¼ cup fresh grated Parmesan cheese
  1. Preheat oven to 425 degrees. Scoop-out the center of the zucchini (creating small bowls). Lightly coat zucchini rounds with 2 teaspoons Tuscan Herb EVOO. Set aside.
  2. Combine cooked rice, 1 ½ tablespoons Tuscan Herb EVOO, cherry tomatoes, mozzarella, basil, salt and pepper in a mixing bowl. Stuff rice mixture into the centers of the zucchini rounds. Arrange in an oven-safe baking dish. Sprinkle with Parmesan cheese and drizzle with remaining Tuscan Herb EVOO..
  3. Bake in preheated oven for 30 minutes or until zucchini rounds begin to soften and filling is hot and golden brown. Enjoy!
  4. * If you don’t have a giant zucchini, simply create zucchini boats by slicing zucchini lengthwise and scooping out the center. Bake as directed.
A Twist On Olives