Stuffed zucchini - chef's
6 servings
Ingredients
| Quantity | 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 |
Directions
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