Title: Stuffed Zucchini - Chef's
Categories: Vegetable
Yield: 6 Servings
| 6 | | Zucchini (Italian squash) |
| 4 | | Tomatoes, diced |
| 1 | c | Bacon, crumbled |
| 3 | | Cloves garlic, diced |
| 2 | | Onions, diced |
| 1 1/2 | c | Brown rice |
| 2 | | Bell peppers, diced |
| 3 | c | White wine |
| 1 | | Cube vegetable bouillon |
| 1/4 | ts | Mint leaves, chopped |
| 1/2 | c | Butter |
| 1/4 | c | Lemon juice |
| 3 | | Eggs |
| 2 | tb | Parsley, 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