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Title: Stuffed Zucchini - Chef's
Categories: Vegetable
Yield: 6 Servings

6 Zucchini (Italian squash)
4 Tomatoes, diced
1cBacon, crumbled
3 Cloves garlic, diced
2 Onions, diced
1 1/2cBrown rice
2 Bell peppers, diced
3cWhite wine
1 Cube vegetable bouillon
1/4tsMint leaves, chopped
1/2cButter
1/4cLemon juice
3 Eggs
2tbParsley, chopped

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

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