10 medium zucchini
1/2 cup brown rice, (uncooked)
1 cup boiling water
2 cups chopped celery
1 1/2 cups chopped onion
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 cup chopped fresh parsley
1 cup plain bread crumbs
6 tablespoons lemon juice, divided
2 egg white, lightly beaten
2 egg yolks
Total time: 1 hrs 10 mins
1.Preheat oven to 350œF.
2.Cut zucchini lengthwise and scoop out pulp to make boat-shaped shells. Set aside, cut side down, on paper towels to drain if necessary. Chop and reserve pulp.
3.Bring water to a boil in a medium saucepan over medium-high heat. Add rice, celery, onion, olive oil, salt and pepper; return to boil, then lower heat and simmer for 25 minutes.
4.Add zucchini pulp; cook 5 minutes more. Add parsley, bread crumbs, about two-thirds of the lemon juice and the egg whites, stirring until well combined. Remove from heat.
5.Spoon filling into zucchini shells. Arrange zucchinis side by side in a covered 13x9x2-inch baking dish. Bake for about 40 minutes or until filling is golden-brown.
6.Beat egg yolks with remaining lemon juice in a small bowl. Slowly spoon some of juices from baking dish into egg yolk-lemon mixture, stirring briskly. Pour this sauce over zucchinis; bake for another 5 minutes, uncovered. Serve immediately.