• ¾ cup vegetable stock
• 1/3 cup brown rice
• 2 large zucchini
• 2 teaspoons olive oil
• 2 onions
• 14-ounce can tomatoes
• Salt and pepper
• Tabasco
• ½ cup (about 2 oz.) finely diced mozzarella
• 2 tablespoons chopped pine nuts
• ½ bunch basil

Bring stock to boil, add rice and cook, covered, on low heat 20-40 minutes, just until done but still firm.

Cut zucchini in half lengthwise. Using small knife, loosen flesh al around, leaving an edge ¼" to ½" wide. Chop flesh and set aside. Chop onions.

Heat oil, add onions, and lightly sauté on low heat until translucent. Stir in tomatoes and juice, coarsely crushing tomatoes. Add zucchini flesh, season with salt, pepper, and a few drops of Tabasco; simmer, covered, for 15 minutes.

Preheat oven to 350 Fahrenheit. Finely slice basil and combine with rice, mozzarella and pine nuts. Season with salt and pepper; fill zucchini shells with rice mixture.

Pour tomato mixture into ovenproof dish. Place zucchini halves in dish and bake 30 minutes.

Per Serving:
• Calories: 333
• Carbohydrate: 36 gm
• Fat: 14 gm
• Protein: 15 gm