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Moroccan Rice Pilaf with Stuffed Zucchini Boats Bookmark and Share



Serves 4


Besides being simple and delicious, this tasty meal is also nutritious and packed with Vitamins A and C, fiber, and protein.


1. Preheat oven to 350 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a spoon or melon baller. Discard or eat the flesh. Set aside.

2. In a medium bowl, mix to combine bell pepper, tomato, olives, garlic, oregano and black pepper. Fill each zucchini with the mixture, distributing evenly. Place in a large baking dish or rimmed baking sheet and bake for 15 minutes. Top with feta cheese and broil on high for 3 more minutes or until cheese has browned. Remove from oven, sprinkle with parsley, and serve.

3. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger and fry for several minutes over low heat. Add rice, cumin, and ground coriander and mix well. Cook for 3-5 minutes over medium heat while stirring. Add tomato paste, water or stock, and currants. Bring to a boil and cover with a lid. Cook for 45-50 minutes over low heat. Fluff rice and garnish with toasted almonds and cilantro.

Substitutions: omit feta for vegan option

Diabetic Exchanges: 4

This recipe is vegetarian

Health Eating Menu