| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lebanese |
Lebanon |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Zucchini |
| 1 |
c |
Long-grain rice |
| 1 |
|
Yellow onion, peeled, chopped, and browned |
|
|
Salt and pepper to taste |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Allspice |
| 1 |
ts |
Dried dill |
| 1/2 |
ts |
Cinnamon |
| 2 |
c |
Tomato sauce, canned |
INSTRUCTIONS
1. Cut the zucchini in half lengthwise and scoop out the seeds. Cook the
rice. Mix the rice with the yellow onion, salt, pepper, lemon juice,
allspice, cinnamon, and dill.
2. Stuff the zucchini shells with the rice mixture. Spread the tomato sauce
on the bottom of a baking dish and lay the the stuffed shells, face up, on
top of the sauce.
3. Cover and bake for one hour at 350F (until the zucchini is tender, but
firm) Serve with a little of the tomato sauce on top.
Posted to Recipe Page 01 Dec 96
From: Gourmet Connection <capco@norwich.net>
Date: Sun, 01 Dec 1996 11:21:57 +0500
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