Ingredients:

2 large zucchini, inside scooped out and then diced
2 carrots diced
1 can Cannelloni beans, drained and rinsed
1 onion, chopped
1 Tbs, plus 3 t. chopped garlic
2 peppers, diced
2 long eggplant, cut into chunks
2 cups cherry tomatoes
1 quart baby portobello mushrooms
½ cup white wine
4 cups kale and Swiss chard, chopped
1/4 cup capers
1/2 cup kalamata olives, cut in half
2 cups cooked brown rice
1 t. Dried oregano
2 Tbs. fresh oregano
2 Tbs tamari
1/4 cup chopped parsley
Salt and pepper to taste

Crumb Topping:

1/2 cup sage leaves
1/4 cup GF panko flakes
1 Tbs chopped parsley
Olive oil
1/4 t. salt
Pinch of pepper

Instructions:

1. Cut zucchinis down the middle, lengthwise. Scoop out center to create large cavity for filling. Dice the zucchini you remove from center.
2. Cut ends of eggplants off and then cut down the middle lengthwise. Cut into 1” chunks. In large bowl, toss with a little olive oil and 1 t. minced garlic. Roast in 400 degree oven for 10-15 minutes, until soft. When soft, remove from oven and let cool.
3. Cut cherry tomatoes in half, using the same bowl as the eggplant, toss with a little olive oil and 1 t. minced garlic, and roast in 400 degree oven for 10 minutes.
4. Wipe mushrooms clean with damp cloth. Cut in half or quarters, depending on the size, and toss with a little olive oil and garlic. Roast as above, until soft.
5. Meanwhile, steam the kale and Swiss chard till bright green and wilted, and blanch in a bowl of ice water. Squeeze out all water and set aside.
6. Sauté the onions in large, heavy skillet or wok with olive oil and 1 Tbs. of garlic, till translucent. Add the carrots and cook for 5 minutes. Then add the diced zucchini. Cook for 5 more minutes.
7. Add the cooked eggplant, mushrooms and cherry tomatoes. Add the cooked kale and white wine.
8. Add oregano, tamari, salt, and pepper. Continue cooking for 5 more minutes, until the liquid is absorbed.
9. Add the rice, capers, olives, and parsley.
10. Fill zucchinis with vegetable mixture.

To make the Crumb Topping:
1. In small cast iron pan, cover bottom with olive oil and fry 6 sage leaves at a time for 3-5 seconds until crispy. Remove and drain on paper towel. Repeat until all of the sage is fried.
2. Using the same cast iron pan, remove most of the oil, leaving approx. 1 teaspoon of oil behind. Heat the pan and add the panic flakes, garlic, salt, pepper and parsley. Remove from heat and crumble the sage leaves and add to the crumb mixture.
3. Sprinkle the crumb mixture on top of the filled zucchini halves.
4. Bake covered at 375 for 45-60 minutes, until soft
5. Serve with Brown Rice Pilaf.