Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 eaches | zucchini (Italian squash) |
| 4 eaches | tomatoes, diced |
| 1 cup | bacon, crumbled |
| 3 eaches | cloves garlic, diced |
| 2 eaches | onions, diced |
| 1½ cup | brown rice |
| 2 eaches | bell peppers, diced |
| 3 cups | white wine |
| 1 each | cube vegetable bouillon |
| ¼ teaspoon | mint leaves, chopped |
| ½ cup | butter |
| ¼ cup | lemon juice |
| 3 eaches | eggs |
| 2 tablespoons | parsley, chopped |
Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving ¼" around skins. Combine zucchini centers in fry pan with all other ingredients except eggs and parsley. Saute 30 minutes.
Place zucchini in baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes in foil for steam to escape. Beat together eggs and parsley; pour over stuffed zucchini; recover and continue cooking 10 more minutes. Serves 6