• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


  • 10 6-inch zucchini
  • 1 & 1/2 cups chopped onion
  • 2 cups chopped celery
  • 1/2 cup raw brown rice
  • 1 cup boiling water
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 1 cup chopped fresh parsley
  • 1 cup bread crumbs
  • juice from 3 lemons, separated
  • 2 eggs, separated


  • 1. Slice zucchini in half lengthwise and scoop out insides, reserving in a separate bowl. Place zucchini shells side by side in a large baking dish.
  • 2. Chop onion and celery very small. Also chop insides of zucchini, but keep separate.
  • 3. Cook rice with boiling water, onion, celery, salt, pepper, and oil for 25 minutes. Add chopped zucchini and cook 5 minutes more.
  • 4. Place rice-vegetable mixture in a bowl and add parsley, breadcrumbs, juice from 2 of the lemons, and the slightly beaten whites of the eggs.
  • 5. Preheat oven to 350F.
  • 6. Place filling into scooped-out zucchini shells. Cover and bake for 40 minutes.
  • 7. Beat egg yolks with juice from remaining lemon. Spoon out some of the juices from the baking dish, adding slowly into egg yolk-lemon mixture, stirring briskly. Pour this sauce over the zucchini and bake for an additional 5 minutes.
  • Serves 6 to 8


Categories: Oven  Side Dish  Vegetable  Vegetarian 

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