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Stuffed Zucchini - Chef's

Type: Cheese, Eggs, Vegetables
Serves: 6 people

Recipe Ingredients

6   Zucchini - (italian squash)
4   Tomatoes - diced
1 cup 237mlBacon - crumbled
3   Garlic - diced
2   Onions - diced
1 1/2 cups 240g / 8.5ozBrown rice
2   Bell peppers - diced
3 cups 711mlWhite wine
1   Vegetable bouillon
1/4 teaspoon 1.3mlMint leaves - chopped
1/2 cup 99g / 3.5ozButter
1/4 cup 59mlLemon juice
3   Eggs
2 tablespoons 30mlParsley - chopped

Recipe 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 350F. 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

Emeril Lagasse


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