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                          Greek Stuffed Zucchini

Recipe By     : Steve Chapin sjc@cs.purdue.edu
Serving Size  : 0    Preparation Time :0:00
Categories    : Eggs                             Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      small         zucchinis 15 cm
   1 1/2  cups          chopped onion
   2      cups          chopped celery
  50      ml            olive oil
                        pepper (as much as you like)
   1      tsp           salt
 100      g             brown rice
 225      ml            boiling water
 100      g             bread crumbs
   1      cup           parsley
   2                    eggs -- separated
   3                    lemons

1.  Either core zucchini or split in half lengthwise and scoop out innards.=
 Chop this up and set aside.

2.  Chop onion and celery fine. Put onion, celery, olive oil, rice, water,=
 pepper and salt in a pot, and cook over medium heat for 25 minutes.

3.  Meanwhile, put juice of 2 lemons in a bowl with the egg whites and stir=
 a bit. Put the juice of the third lemon in a bowl with the yolks and stir=
 that a bit (put this in the fridge).

4.  After the 25 minutes, add the chopped zucchini. Cook another 5 minutes=
 to soften zucchini. Preheat oven to 180 =F8C . Place zucchini shells in=
 baking dish.

5.  Remove mixture from heat. Add parsley, bread crumbs, and egg white=
 mixture. Mix together. Either stuff cored zucchini (rinsing hands often in=
 cold water since mixture will be hot) or fill zucchini "boats" in baking=
 dish.

6.  Bake in oven for 40 minutes, covered.

7.  Remove from oven, get yolk mixture from fridge. Add any juice in pans to=
 yolk mixture while stirring. Spoon this mixture over the top of the stuffed=
 zucchini. Bake for 5 more minutes.

Author's Notes:
    Here's a recipe I tried last night (from Laurel's Kitchen). Since I=
 didn't have some of the ingredients on hand, I substituted carrots for=
 celery and pearled barley for the rice. It turned out ok.

    By the way, Laurel's Kitchen also has more zucchini recipes (it's at=
 home, and the above is from memory). If you don't have LK yet, buy it.

Difficulty    : easy.
Precision     : measure ingredients.

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