Recipe - Chucks Stuffed Zucchini

One half cup Anasazi beans; soaked
overnight
One half cup Brown rice
One half cup Wild rice
4 cup Water
1 pound Zucchini squash; (1 large)
Reserved seeds and pulp
5 Dates
1 Stalk celery
Parsley
1 small Italian zucchini
1 Carrot
1 Green onion
1 Roma tomato
1 tablespoon Curry powder
One fourth teaspoon Mace
1 teaspoon Honey
1/8 teaspoon Cinnamon; or more
Salt and pepper; to taste
One half cup Monterey jack cheese; grated

1 Cook the Rice and Beans together in the water (bring to a boil; cover,
reduce heat, simmer 3545 mins). Stir occasionally and add water as
neeeded. Meanwhile... 2 Cut the ends off the zucchini; cut in half
lengthwise. Scoop out the seeds and pulp, chop and transfer to a medium
mixing bowl. 3 Cut, chop or dice the other vegetables to a coarse slaw.
Check the refrigerator for odds and ends.You might add some apple; a leek
instead of the spring onion. Skip the tomato and add red bell pepper for
color. Crunchy jicama or the bite of a radish be creative. 4 Mix the
spices together in a separate bowl and toss HALF the blend with the
vegetable slaw. Add the rice and beans to this mixture and stir to blend.
Taste, adjust with salt and pepper. 5 Prepare an oblong baking pan (line
with foil, or spray). Mound the stuffing into each zucchini "boat." Extra
stuffing can be scattered between the boats; this 'extra' may need water
during baking. Sprinkle with grated cheese. Sprinkle top with the
remaining HALF of the spices (a sifter works well).

BAKE 350F for 30 minutes. Turn off heat and cover. Go to the party. Keep
it warm but don't overcook: the big zucchini is hollowed out yet what pulp
remains should be firm.

Pat's note: I think the foil was necessary not just to keep the dish warm
but to retain moisture.
Posted to MCRecipe Digest V1 #176

Date: Tue, 30 Jul 1996 18:09:47 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Subtitle: The Really Big Zucchini Chuck Made for Ann's Graduation
The zucchini was large enough to be seeded and cored with an
icecream scoop.
Anasazis are in the white bean family; they're small, speckled
(red and white) and meaty. Substitute pintos or pinks (for color)
or and bean (for protein).