*  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 =F8C . 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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