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[Doctor]

STUFFED ZUCCHINI

4 md Zucchini, halved lengthwise
3 tb Butter
3/4 c Finely minced onion
3 cl Crushed garlic
3 Beaten eggs
1/2 c Crumbled feta cheese
3/4 c Grated Swiss cheese
2 tb Freshly chopped parsley
1 tb Fresh, chopped dill (or 3/4
Tsp. dried dill weed)
1 1/2 tb Flour
Salt and pepper to taste
Paprika for the top

Scoop out the insides of the zucchini to leave a 1/2" rim. Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper until onions are soft. Combine with flour, cheeses, herbs and beaten eggs. Correct salt and pepper. Fill the zucchini cavities and dust the tops with paprika. Bake at 375 for 30 min. or until the filling soldifies. Serve with a fresh tomato salad.

From “The Moosewood Cookbook”, 1977.

[nedimex]

Stuffed Zuchinnis

Filling:
1 cup of rice Washed and soaked for an hour
2 tbsp Tomato paste (from a small can)
3 Tbsp cooked lentils
1 small onion Grated
3 cloves of garlic crushed (or less )
1 tbsp cinamon
2 tsp cumin
2 tbsp minced fresh cilantro (approximate big time!)
you could also throw in a
salt and pepper
Fill-ees

4 zukes with the tops off and the insides scooped out with a corer or peeler. ( a long tedious task that I do in front of the TV- be careful to to break the skin!- yours or the zukes!) I would double the filling and thus the zukes! Core those suckers and then throw the filling together in a bowl. Fill each Zuke only 3/4 full and place the top on it (I taper the top with a knife so it fits on) Place lettuce leaves in the bottom (so the zukes don't burn) of a large pot (the biggest you have) and put the zukes in Bottom down (if you have enough room; if not, put in howeve they will fit and try to secure in place by wedging potatoes or whateverto keep in place. Cover with water or brothWELL SALTED- VERY IMPORTANT- MAY BE ADD MORE!) and add the rest of the small can of tomato paste and a chopped onion and some garlic, cumin whatever and coover with lid and cook about 45min-1 hour on medium highish till boilin and then reduce to medium/low ish so it is simmering. After the hour check a zuke to see if the rice is done... if it is then you are done. Remove the zukes onto a serving platter and spoon a little liquid over them. (discard lettuce and whatever else) You can ccover with a onion-mint yohurt sauce and garnish with a sprinkle of paprika for color.

[nedimex]

From: Christa Keil

STUFFED ZUCCHINI

Ingredients:
------------
4-6 medium zucchini
1 tomato
2 tblsp boiled grains
1 tblsp grated cheese
1/2 tblsp bread-crumbs
1 egg (may be omitted or replaced with soy flour)
garlic
onion
olives
olive oil
spices: ground cloves, salt and pepper
herbs: parsley, basil, chives

Instructions:
-------------
Cut zucchini lengthwise and core them until they look like a boat. Finely cut tomatoes, zucchini cores, garlic, onions and olives and boil them together in a pan with a little olive oil until you have a sauce. This should take about 10-15 minutes.
Mix sauce together with boiled grains, grated cheese, bread-crumbs and (optionally) a beaten egg. Add finely minced herbs and season to taste with salt, pepper and ground cloves.
Fill the zucchini boats with this sauce and put them in an oven proof pan. Bake at medium heat in the oven until done (about 20 minutes).
It tastes even better when you add a lot of the following tomato sauce in the pan.

Tomato Sauce:
-------------
6 tomatoes
100 ml olive oil
1 paprika (bell pepper)
2 potatoes, finely grated
1-2 tblsp finely cut vegetables (eg. potatoes, celery, zucchini, eggplant)
cream (if you like)
1 clove
1 tblsp flour
bay leaves
herbs: basil, rosmary, thyme, sage
spices: chili pepper, curry, salt

Instructions:
-------------
First roast the spices and herbs in the oil, then add the vegetables. Steam it a bit and add a little water. Boil on low heat, and stir in flour just short bevor the other ingredients are done. Now boil until it *is* done.
If you like it, you might add a little cream.

[Doctor]

Stuffed Zucchini

5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped, chopped finely
1 clove garlic, minced
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

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.

[Sabastian]

Stuffed Zucchini

4 medium zucchini (about 2 pounds)
1 medium onion -- chopped (about 1/2 cup)
1/4 cup margarine or butter (1/2 stick)
1 (4 ounce) can chopped green chiles -- drained
1 (2 ounce) jar diced pimientos -- drained
1 1/2 cups herb-seasoned stuffing mix (dry)
3/4 cup shredded Mozzarella or Monterey Jack cheese

Heat 2 inches water (salted if desired) to boiling. Add zucchini. Heat to boiling; reduce heat. Cover and simmer just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise in half. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in ungreased baking dish, 13 × 9 × 2 inches.
Heat oven to 350º. Cook and stir onion in margarine in 10-inch skillet until onion is tender. Stir in chopped pulp, chiles, pimientos and stuffing mix. Divide stuffing mixture among zucchini halves. Sprinkle each with about 1 tablespoon cheese. Bake uncovered until hot, 30 to 35 minutes.

[Yemek Tarifleri]