Zucchini Boats Stuffed

Ingredients:

½ cup Village Harvest Jasmine Rice
2 medium zucchinis
2 tbsp olive oil
1 scallion thinly sliced
2 large tomatoes
¼ tsp rosemary dried or fresh
¼ cup grated cheese parmesan, cheddar, or Swiss cheese
½ cup mozzarella thinly sliced

Directions:

1. Preheat oven to 395°F

2. Cook Village Harvest Jasmine Rice according to the package directions.

3. Halve the zucchini lengthwise and hollow out the flesh using a small spoon.

4. Heat a skillet over medium-high heat. Chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper.

5. Distribute the chopped tomatoes evenly in a baking dish. Place the zucchini on top and drizzle everything with 1 tbsp olive oil, dried rosemary, a pinch of salt and pepper.

6. Fill the zucchinis with the filling and top it first with the grated cheese, then with mozzarella.

7. Bake for 20-25 minutes until the cheese is golden brown.