Ingredients
4 medium zucchini (about 8 inches)1/2 cup uncooked long grain rice1 small onion, chopped1/2 medium green pepper, chopped1 garlic clove, minced1 tablespoon butter3/4 cup canned bean sprouts, rinsed, drained and chopped1/2 cup chopped cabbage1/4 cup chopped fresh mushrooms1-1/2 teaspoons soy sauce1/2 teaspoon saltDash pepper1/2 cup shredded cheddar cheese1/4 cup sliced almonds
Preparation
Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350° for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions.
In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes.
Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
