Stuffed Zucchini With Fresh Tomato - cooking recipe

Ingredients

6 medium zucchini (1 1/2 lb.)
1/2 c. butter
3 cloves garlic, split
1 medium onion, chopped
1 c. chopped fresh tomato, skin removed
1 c. cooked rice
1 tsp. oregano leaves (dried)
1 tsp. salt
1/2 tsp. cayenne
3/4 c. Parmesan cheese, grated

Preparation

Wash zucchini; cut off stems.
Cut each in half crosswise. In a small amount of boiling water with 1/2 teaspoon salt in a large saucepan, cook zucchini, covered, for 5 minutes, or until just tender.
Drain well; cool and scoop out seeds.
In skillet, melt butter.
Saute garlic until golden; lift out and discard. Add onion; saute, stirring, until golden.
Add tomato, rice, oregano, salt and cayenne.
Toss with fork to mix well.