More Great Recipes: Oven | Side Dish | Vegetable | Vegetarian

Stuffed Zucchini

User Avatar
Member since 2007

Serves 6-8 | Prep Time | Cook 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

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana