Greek Stuffed Zucchini Recipe

• 10 med. zucchini
• 1/2 c. raw brown rice
• 1 c. boiling water
• 1 1/2 c. minced onion
• 2 c. minced celery
• 1 c. minced parsley
• 2 to 3 teaspoon salt
• 1/2 c. extra virgin olive oil
• 1 c. bread crumbs
• 3 lemons
• 2 Large eggs, separated
• Pepper

1. Hollow out the zucchini.
2. Either make cylinders with an apple corer, or possibly slice them in half lengthwise and scoop out the insides to make little boats.
3. In either case, you will need a pan large sufficient to arrange them side by side for baking.
4. Chop all of the vegetables very small.
5. Chop the insides of the zucchini too, but keep separate.
6. Cook the rice with the water, onion, celery, salt, pepper and oil for 15 min.
7. Add in the minced zucchini and cook 5 min more.
8. Add in bread crumbs, parsley, juice from 2 of the lemons and whites of the Large eggs.
9. Add in mushrooms and cheese if you like.
10. Preheat oven to 350 degrees.
11. Put the filling into the scooped-out zucchini shells.
12. (If you chose the cylinder style, pack the filling in firmly with your fingers, keeping a bowl of cool water nearby to cold your hands.)
13. Arrange zucchini in a baking dish.
14. If there is extra filling, spread it over and around the zucchini.
15. Cover and bake for about 40 min.
16. Beat the egg yolks with remaining lemon juice.
17. Spoon out some of the juices from the baking dish.
18. Pour slowly into egg yolk-lemon mix, stirring briskly.
19. Return this sauce to the zucchini and bake for another 5 min.
20. Serves 6 to 8.

zucchini, brown rice, boiling water, onion, celery, parsley, salt, extra virgin olive oil, bread crumbs, lemons, eggs, pepper

Taken from cookeatshare.com/recipes/greek-stuffed-zucchini-60379 (may not work)