* Exported from MasterCook II *
Greek Stuffed Zucchini
Recipe By : Steve Chapin
[email protected]
Serving Size : 0 Preparation Time :0:00
Categories : Eggs Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 small zucchinis 15 cm
1 1/2 cups chopped onion
2 cups chopped celery
50 ml olive oil
pepper (as much as you like)
1 tsp salt
100 g brown rice
225 ml boiling water
100 g bread crumbs
1 cup parsley
2 eggs -- separated
3 lemons
1. Either core zucchini or split in half lengthwise and scoop out
innards. Chop this up and set aside.
2. Chop onion and celery fine. Put onion, celery, olive oil, rice,
water, pepper and salt in a pot, and cook over medium heat for 25
minutes.
3. Meanwhile, put juice of 2 lemons in a bowl with the egg whites
and stir a bit. Put the juice of the third lemon in a bowl with
the yolks and stir that a bit (put this in the fridge).
4. After the 25 minutes, add the chopped zucchini. Cook another 5
minutes to soften zucchini. Preheat oven to 180°C . Place
zucchini shells in baking dish.
5. Remove mixture from heat. Add parsley, bread crumbs, and egg
white mixture. Mix together. Either stuff cored zucchini (rinsing
hands often in cold water since mixture will be hot) or fill
zucchini "boats" in baking dish.
6. Bake in oven for 40 minutes, covered.
7. Remove from oven, get yolk mixture from fridge. Add any juice in
pans to yolk mixture while stirring. Spoon this mixture over the
top of the stuffed zucchini. Bake for 5 more minutes.
Author's Notes:
Here's a recipe I tried last night (from Laurel's Kitchen). Since
I didn't have some of the ingredients on hand, I substituted carrots
for celery and pearled barley for the rice. It turned out ok.
By the way, Laurel's Kitchen also has more zucchini recipes (it's
at home, and the above is from memory). If you don't have LK yet,
buy it.
Difficulty : easy.
Precision : measure ingredients.
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