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Ingredients

• 4 medium-small zucchini (each about 7x2”)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped fine
• 1/3 pound shiitake mushrooms, stemmed and chopped
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• ¼ cup chopped fresh Italian parsley
• 2 cups cooked brown rice
• Sea salt and freshly ground pepper
• 2 cups tomato sauce
• 2 tablespoons grated Parmesan cheese (optional)

Description

This Versatile Recipe For Gluten Free Stuffed Zucchini Adapts Itself To Any Number Of Variations. For Extra Protein, Add Cooked Lentils Or Cubed, Browned Tofu; Meat Eaters Can Add 1 Cup Of Crumbled Cooked Turkey Sausage. Variations On The Veggies Include

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