• 1/2 cup brown rice, uncooked
• 4 zucchinis
• 1 Tablespoon extra-virgin olive oil
• 1 shallot, finely diced
• 4 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 1 tomato, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup mozzarella, grated
• 2 Tablespoons fresh basil, chopped

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1. Cook the rice according to package instructions. Set aside

2. Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place zucchini flesh in a small bowl and dice into 1/4" pieces.

3. Place zucchini halves into a large baking dish or on a baking sheet. Preheat oven to 350 degrees F.

4. In a large skillet over medium-low heat, warm olive oil for 1 minute. Add zucchini flesh and cook until water is gone, about 5-7 minutes. Next, add shallot and cook for an additional 3-4 minutes. Add garlic and Italian seasoning and cook for 1 more minute. Remove from heat.

5. To zucchini flesh-shallot mixture, add cooked rice, tomato, salt, black pepper, and red pepper flakes (if using). Stir to combine.

6. Distribute the rice mixture evenly into each zucchini half. You can be generous here, filling the zucchini heaping full, as the mixture will cook down. Place in the oven and bake for 30 minutes.

7. Top each zucchini half with mozzarella and bake for an additional 10-15 minutes, or until the cheese melts and starts to brown. Garnish with fresh basil and serve immediately. *If you have any leftover filling, use it as a bed to serve your zucchini boats on top.

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