Stuffed zucchini - chef's

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

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