Stuffed Zucchini - Chef's

Recipe Ingredients

6		Zucchini - (italian squash)
4		Tomatoes - diced
1 cup	237ml	Bacon - crumbled
3		Garlic - diced
2		Onions - diced
1 1/2 cups	240g / 8.5oz	Brown rice
2		Bell peppers - diced
3 cups	711ml	White wine
1		Vegetable bouillon
1/4 teaspoon	1.3ml	Mint leaves - chopped
1/2 cup	99g / 3.5oz	Butter
1/4 cup	59ml	Lemon juice
3		Eggs
2 tablespoons	30ml	Parsley - 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

Source:
Emeril Lagasse

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