Stuffed Zucchini Roll

A good chef must always think about the right ingredient and the right dish for the right season. This zucchini stuffed with pumpkin is perfect for the fall when you need something hearty and warm to boost your spirit and get you ready for the chill of winter.

1 cup (250 mL) pumpkin, finely diced
1 cup (250 mL) white mushrooms, finely diced
1 cup (250 mL) white onion, finely diced
2 cloves garlic, minced
2 Tbsp (30 mL) extra-virgin olive oil
1 cup (250 mL) brown rice, cooked
2 tsp (10 mL) fresh thyme, chopped
Herbamare, to taste
2 large zucchini, sliced length wise 1/4 inch (5 mm) wide
1 cup (250 mL) Gruy? cheese, grated
1 Tbsp (15 mL) butter
Organic sweet cherry tomatoes, quartered or halved, for garnish

Preheat the oven to 190°C (375°F). Grease a baking dish with butter.

Heat one tablespoon (15 mL) of olive oil in a large pan and saut?arlic, onion, pumpkin and mushroom until soft. Stir in cooked rice, thyme and seasoning. Set aside.

Roll each zucchini slice so it's two inches (five cm) in diameter. Stuff the zucchini roll with the rice mixture, carefully holding the roll in your hand. The rice mixture should weigh down the roll so that toothpicks aren't needed to hold it together. If you find the zucchini is too stiff to roll, simply run it under hot water for 30 seconds until it's more pliable.

Place rolls in the baking dish and brush with remaining olive oil. Season with Herbamare and sprinkle with cheese. Bake in the oven for 20 minutes or until cheese becomes slightly golden brown.

Source: alive #216, October 2000