Serves 4| Hands-On Time: 20m| Total Time: 55m


  • 1/2  cup  half cooked cooled brown rice (just cook until partially done…baking will complete the rice cooking)
  • 4  small zucchini
  • 1  cup  grape or cherry tomatoes
  • 1/2  cup  almonds, sliced
  • 2  cloves chopped garlic
  • 3/4  cup  grated Parmesan
  • 4  tablespoons  olive oil


  1. Heat oven to 400° F..
  2. Meanwhile, cut the zucchini  in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
  3. Fluff the rice  and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
  4. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.