Greek Stuffed Zucchini
Serves: 6
Ingredients
- 10 medium zucchinis
- Pound of Ground meat
- 1 1/2 C cooked brown rice
- 1 1/2 C chopped onion
- 2 C chopped celery
- 1 C chopped parsley
- 2-3 tsp salt
- 1/2 C olive oil
- 1 C bread crumbs
- 3 lemons
- 2 eggs (separated)
- Pepper
- 1 1/2 C chopped mushrooms (optional)
- 1/2 C grated cheddar cheese (optional)
Directions
- Preheat the oven to 350
- Brown the meat
- Hollow out the zucchini (cut in half lengthwise and scoop out the insides to make little boats)
- Chop all vegetables very small and sautee until they are soft
- Chop the insides of the zucchini and cook with the veggies for another 5 min
- Add beadcrumbs, parsley, juice from 2 of the lemons, and whites of the eggs (add mushrooms and cheese if desired)
- Put the filling in the zucchini shells and arrange in a baking dish
- Cover and bake for 40min until the zucchini shells are soft
- Beat the egg yokes with remaining lemon juice and pour onto zucchini and bake for another 5min (uncovered)
Notes
This is a great way to use overgrown zucchini