Greek stuffed zucchini

Yield: 1 Servings

Measure Ingredient
9 smalls Zucchinis 15 cm
1½ cup Chopped onion
2 cups Chopped celery
50 millilitres Olive oil
Pepper (as much as you like)
1 teaspoon Salt
100 grams Brown rice
225 millilitres Boiling water
100 grams Bread crumbs
1 cup Parsley
2 Eggs; separated
3 Lemons

1. Either core zucchini or split in half lengthwise and scoop out innards.

Chop this up and set aside.

2. Chop onion and celery fine. Put onion, celery, olive oil, rice, water, pepper and salt in a pot, and cook over medium heat for 25 minutes.

3. Meanwhile, put juice of 2 lemons in a bowl with the egg whites and stir a bit. Put the juice of the third lemon in a bowl with the yolks and stir that a bit (put this in the fridge).

4. After the 25 minutes, add the chopped zucchini. Cook another 5 minutes to soften zucchini. Preheat oven to 180 =F8C . Place zucchini shells in baking dish.

5. Remove mixture from heat. Add parsley, bread crumbs, and egg white mixture. Mix together. Either stuff cored zucchini (rinsing hands often in cold water since mixture will be hot) or fill zucchini "boats" in baking dish.

6. Bake in oven for 40 minutes, covered.

7. Remove from oven, get yolk mixture from fridge. Add any juice in pans to yolk mixture while stirring. Spoon this mixture over the top of the stuffed zucchini. Bake for 5 more minutes.

Author's Notes:

Here's a recipe I tried last night (from Laurel's Kitchen). Since I didn't have some of the ingredients on hand, I substituted carrots for celery and pearled barley for the rice. It turned out ok.

By the way, Laurel's Kitchen also has more zucchini recipes (it's at home, and the above is from memory). If you don't have LK yet, buy it.

Difficulty : easy. Precision : measure ingredients.

Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 18:40:49 -0400 From: Eileen & Bob Holze <beck4@...>

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