“Another great idea for when you have lots of zucchini coming out of the garden and you don't want a heavy, meat-based stuffing. The stuffing quantity is for 4-5 inch long zucchini.”
READY IN:
1hr 30mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the onion and celery finely. Place them in a pot with the oil, rice, water, salt and pepper. Cook for 25 minutes, over medium heat.
  2. Meanwhile, mix the juice of two lemons with the egg whites. Set aside.
  3. Mix the juice of one lemon with the egg yolks. Mix and refrigerate.
  4. Preheat oven at this point to 350°F.
  5. Cut the zucchinis in half and scrape out innards. Chop the innards and add to rice mixture after it has cooked for the 25-minute period. Cook with the rice for 5 minutes, to soften the zucchini.
  6. Take rice off heat and add in the bread crumbs, parsley and egg white mixture. Mix well.
  7. Place the zucchinis in a baking pan. Stuff the zucchinis with the rice mixture and bake for 40 minutes, covered.
  8. Take the zucchinis out of the oven, uncover and if there is any juice in the pan, drain it into the egg yolk mixture. Mix well and spoon it onto the zucchinis. Bake uncovered for 5 minutes.
  9. Serve.

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