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Stuffed Zucchini Recipe
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5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper
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Hollow out zucchini with a spoon. After scooping out
zucchini, chop remaining insides into small
pieces. In a medium-sized saucepan, cook rice with water,
onion, garlic, salt, pepper, and oil for
about 15 minutes. Add chopped zucchini and cook 5 more
minutes. Add bread crumbs, parsley,
juice from the lemon, the egg white, mushrooms, and cheese.
Preheat oven to 350 degrees. Place
filling into zucchini shells. Arrange the zucchini in a
baking dish. Spread extra filling around the shells
in the bottom of the pan. Cover with foil and bake about 40
minutes.
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