Ingredients

• zucchini - 4 medium
• cooked rice - 2 cups
• onion - 1, chopped
• garlic - 2 cloves, minced
• bell pepper - 1, diced
• tomato - 1, diced
• olive oil - 2 tablespoons
• salt - to taste
• pepper - to taste
• cheese - 1 cup, shredded (optional)
• fresh herbs (like parsley or basil) - ¼ cup, chopped

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.

3. 3.

   In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.

4. 4.

   Add diced bell pepper and tomato, cooking for an additional 3-4 minutes.

5. 5.

   Stir in the cooked rice, salt, pepper, and fresh herbs, mixing well.

6. 6.

   Fill each zucchini boat with the rice mixture and place them in a baking dish.

7. 7.

   If using, sprinkle shredded cheese on top of the stuffed zucchinis.

8. 8.

   Bake in the preheated oven for 25-30 minutes, or until zucchinis are tender.

9. 9.

   Serve warm and enjoy your stuffed zucchini!