1/2 c. short grain brown rice
1 med. egg, beaten
1 1/4 c. water
1/2 c. diced tart apple
1/2 c. chopped fresh spinach leaves, packed
1/4 c. chopped onion
Pinch of salt
1/2 garlic clove, minced
4-6 zucchini, about 6 inches long
2 med. tomatoes, peeled and sliced thinly
Parmesan and pepper

Combine rice and egg in 1 quart saute pan. Cook over medium heat, stirring constantly until grains are separated and egg is cooked. Add water, apple, onion, salt and garlic and bring to boil. Cover and cook approximately 25 minutes until all liquid is absorbed and rice is tender. Add spinach and continue cooking for 5 minutes.

While rice is cooking, cut zucchini in half lengthwise, and scoop out seeds using a small spoon. Steam zucchini for 3 minutes. Fill zucchini with rice mixture. Arrange in a lightly greased baking dish, top with tomato slices, Parmesan and pepper and bake in preheated 300 degree oven for 5-10 minutes until heated through.