Zucchini Rice Cups

Zucchini Rice Cups Recipe

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Marina Neff


This recipe makes a nice little appetizer and it looks as good as it tastes.


★★★★★ 1 vote

makes 15
Stove Top


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3 medium
zucchini (approx 6 inches long) cut into 1 1/2 inc slices
1 Tbsp
vegetable oil
1 small
seeded, diced tomato
2 Tbsp
minced onion
2 tsp
minced green chilis (can use the canned)
1/2 tsp
dried basil
drued oregano
1/2 c
cooked rice
1/4 c
grated fresh parmesean cheese

How to Make Zucchini Rice Cups


  • 1Steam zucchini slices for about three minutes in a small saucepan... Drain the liquid and let cool
  • 2with a small melonballer, scoop out some of the zucchini pulp, making a "cup". make sure to leave about 1/4 inch thick on the sides for stability.
  • 3heat oil in a skillet and add everything except the rice and cheese... saute till heated through, then stir in the rice and cheese and mix well
  • 4Spoon into the zucchini cups and serve warm.

Printable Recipe Card

About Zucchini Rice Cups

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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