| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Zucchini (italian squash) |
| 4 |
|
Tomatoes, diced |
| 1 |
c |
Bacon, crumbled |
| 3 |
|
Cloves garlic, diced |
| 2 |
|
Onions, diced |
| 1 1/2 |
c |
Brown rice |
| 2 |
|
Bell peppers, diced |
| 3 |
c |
White wine |
| 1 |
|
Cube vegetable bouillon |
| 1/4 |
ts |
Mint leaves, chopped |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Lemon juice |
| 3 |
|
Eggs |
| 2 |
tb |
Parsley, chopped |
INSTRUCTIONS
Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving
1/4" 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. Serves 6
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Jul 5,
1997
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