I would love to make this with the giant zucchini taking over my garden. I hate to mess with tradition (and perfection) but the person I will cook for doesn't eat white rice because of the high carbs (diabetes). Brown rice is better, but iffy. I might get away with quinoa, but would that work? Would I need to modify the recipe? Still cook the quinoa before adding it? Any ideas?
American-made, nonstick, cast iron goodness
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