Stuffed zucchini #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Zucchini | |
| 4 | Tomatoes, diced | |
| 1 | cup | Bacon, crumbled |
| 3 | Cloves garlic, diced | |
| 2 | Onions, diced | |
| 1½ | cup | Brown rice |
| 2 | Bell peppers, diced | |
| 3 | cups | White wine |
| 1 | Cube vegetable bouillon | |
| ¼ | teaspoon | Mint leaves, chopped |
| ½ | cup | Butter |
| ¼ | cup | Lemon juice |
| 3 | Eggs | |
| 2 | tablespoons | Parsley, chopped |
Directions
Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving ¼" 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.
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