Greek Stuffed Zucchini

* Exported from MasterCook II *

Greek Stuffed Zucchini

Recipe By : Steve Chapin sjc@cs.purdue.edu
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 =F8C . 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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