Stuffed zucchini - chef's
- Main Ingredient: Zucchini Various Vegetables
- Yield:
Stuffed zucchini - chef's ingredients
- 6 Zucchini (Italian squash)
- 4 Tomatoes, diced
- 1 c Bacon, crumbled
- 3 Cloves garlic, diced
- 2 onions, diced
- 1 1⁄2 c Brown Rice
- 2 bell peppers, diced
- 3 c white wine
- 1 Cube vegetable bouillon
- 1⁄4 t Mint leaves, chopped
- 1⁄2 c butter
- 1⁄4 c Lemon juice
- 3 Eggs
- 2 T parsley, chopped
Cooking Stuffed zucchini - chef's
1. Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving ¼" around skins.
2. Combine zucchini centers in fry pan with all other ingredients except eggs and parsley.
3. Sautei 30 minutes.
4. Place zucchini in baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini; cover with foil.
5. Bakei for 20 minutes at 350 degrees.
6. Prick holes in foil for steam to escape.
7. Beat together eggs and parsley; pour over stuffed zucchini; recover and continue cooking 10 more minutes.
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