Stuffed Zucchini Boats - cooking recipe

Ingredients

2 medium zucchini
1/2 c. brown rice (uncooked)
1 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 red or green pepper, diced
1/2 c. mushrooms, chopped
1 tsp. Italian seasoning
dash of cayenne pepper
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. fresh parsley, chopped
2 tomatoes, chopped
10 pimento-stuffed green olives, sliced

Preparation

Preheat oven to 350\u00b0.
Cook the rice in 1 1/2 cups of water until done; set aside.
Wash the zucchini thoroughly, trim ends and slice in half lengthwise.
Scoop out the pulp, leaving a 1/4-inch shell.
Chop the zucchini pulp and reserve for later use. Saute onion and garlic in oil until softened.
Add the chopped zucchini, red or green pepper, mushrooms, herbs, spices and salt and cook until the zucchini is softened.
Remove from heat; add the tomatoes and rice and mix well.