Stuffed Zucchini Recipe Halltaste

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.