Zucchini Stuffed With Tomato-Herb Rice

• 1 small onion, chopped fine (1/4 c.)
• 1/4 c. butter or margarine
• 1 c. rice
• 3 Tbsp. tomato paste
• 2 1/4 c. boiling chicken broth
• salt and pepper to taste
• 2 Tbsp. minced parsley
• 1/2 tsp. dried basil
• 8 medium size zucchini (about 1/2 lb. each)
• 1/4 c. oil
• 3 Tbsp. lemon juice
• 1 tsp. salt
• 1/4 tsp. marjoram
• 1 bay leaf
• boiling water

1. In large, heavy skillet, saute onion in butter 5 minutes or until soft and translucent.
2. Add rice; stir until coated with butter.
3. Stir in tomato paste until well blended.
4. Add broth, salt, pepper, parsley and basil.
5. Cover and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed.
6. Let stand, covered, for 15 minutes, then cool completely.

onion, butter, rice, tomato paste, boiling chicken broth, salt, parsley, basil, zucchini, oil, lemon juice, salt, marjoram, bay leaf, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570526 (may not work)