Stuffed Zucchini - Chefs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 each: Zucchini, Italian squash
4 each: Tomatoes, diced
1 cup: Bacon, crumbled
3 each: Cloves garlic, diced
2 each: Onions, diced
1 1/2 cup: Brown rice,
2 each: Bell peppers, diced
3 cup: White wine,
1 each: Cube vegetable bouillon,
1/4 tsp: Mint leaves, chopped
1/2 cup: Butter,
1/4 cup: Lemon juice,
3 each: Eggs,
2 tbsp: Parsley, chopped
Directions:
Trim ends off zucchini; cut in half lengthwise; scoop out centers,
leaving 1/4" 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
Source from luhu.jp
leaving 1/4" 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
Source from luhu.jp
Tags
Vegetables