Stuffed Zucchini

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Stuffed Zucchini


Ingredients:

5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped, chopped finely
1 clove garlic, minced
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1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper

Cooking Instruction:

Hollow out zucchini with a spoon.
After scooping out zucchini, chop remaining insides into small pieces.
In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes.
Add chopped zucchini and cook 5 more minutes.
Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese.
Preheat oven to 350 degrees. Place filling into zucchini shells.
Arrange the zucchini in a baking dish.
Spread extra filling around the shells in the bottom of the pan.
Cover with foil and bake about 40 minutes.

by Rachel Paxton
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