Rice Stuffed Zucchini Rounds - cooking recipe

Ingredients

3 lb. zucchini or summer squash (3 inches in diameter)
1/2 c. chopped pecans
1/2 c. shredded Swiss or Monterey Jack cheese
1 (10 oz.) pkg. Green Giant Originals frozen rice medley, thawed

Preparation

To Prepare Zucchini Rounds:
Trim ends from zucchini; do not peel.
Cut into 2-inch crosswise slices.
Cook in boiling salted water until fork-tender.
Do not overcook.
Cool.
Using melon baller or teaspoon, hollow out center part of zucchini, leaving 1/4-inch shell on bottom and sides.
Discard seeds and pulp. Drain, hollow side down, on paper towels until ready to use.
Heat oven to 400\u00b0.
Lightly butter bottom only of 13 x 9-inch baking dish.