Everlasting Gardener

Joanie Lapic Herb Specialist

Zucchini Main Dish

2 Tbsp. olive oil
3 cups chopped Zucchini
1 lg. clove Garlic
1 ½ c. chopped Onion or Leeks
1/3 c. slivered almonds
½ tsp. sea salt
freshly ground black Pepper
1/3 c. tomato paste OR 1 cup chopped fresh Tomato
½ tsp. chopped fresh Rosemary
2 Tbsp. chopped Sweet Basil
1 c. Brown rice, cooked in approx. 2 c. chicken broth
Parmesan or Asiago cheese
Cook the brown rice in the chicken broth until done.
Set aside.
In large skillet, heat 2 Tbsp. oil.
Add chopped Zucchini, Garlic, Onion (or Leeks), salt and
pepper and saute until Zucchini is tender.
Turn heat to very low and add the tomato paste OR Tomato,
chopped Rosemary and Basil.
Mix in the cooked rice and almonds.
Serve warm with cheese sprinkled on top.
To make a special ‘presentation’, serve in scooped-out Zucchini shells.

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