Stuffed Zucchini
Stuffed Zucchini
Serves 4
• 6 medium zucchini (sliced in half lengthwise
• 1/4 cup rice
• 1/2 cup water
• 2 tablespoons butter
• 1/4 teaspoon hing
• 1 stalk celery (chopped)
• 1 1/2 teaspoons salt
• 1/4 cup olive oil
• 1/2 cup bread crumbs
• juice of 1 lemon
• 1 cup Parmesan cheese
• 1/4 cup chopped parsley
• 1/4 cup rice
• 1/2 cup water
• 2 tablespoons butter
• 1/4 teaspoon hing
• 1 stalk celery (chopped)
• 1 1/2 teaspoons salt
• 1/4 cup olive oil
• 1/2 cup bread crumbs
• juice of 1 lemon
• 1 cup Parmesan cheese
• 1/4 cup chopped parsley
1. Preheat oven to 350°F.
2. Scoop out insides of zucchinis and set aside.
3. In a pan melt butter, and add hing and rice. Stir for 1 minute and then add water, salt, and celery. Bring to a boil and then cover, lower heat, and simmer until rice is cooked (about 10 minutes).
4. Steam the chopped insides of the zucchini for 5 minutes. Add this along with olive oil, bread crumbs, lemon juice, and parsley to the cooked rice.
5. Place the filling into the zucchini shells. Arrange the shells in a shallow baking dish. Sprinkle with Parmesan cheme. Cover the pan with aluminum foil and bake for approximately 30 minutes. Remove the cover and bake 8 minutes longer, or until cheese begins to brown.
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