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Рецепт Greek Stuffed Zucchini

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0 голосов | 1053 визита
Порций: 8

Ингредиенты

Cost per serving $2.03 view details

Инструкции

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

Nutrition Facts

Amount Per Serving %DV
Serving Size 383g
Recipe makes 8 servings
Calories 291  
Calories from Fat 144 49%
Total Fat 16.35g 20%
Saturated Fat 2.6g 10%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 892mg 37%
Potassium 832mg 24%
Total Carbs 31.25g 8%
Dietary Fiber 4.9g 16%
Sugars 6.96g 5%
Protein 7.88g 13%
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