*  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°C . 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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