| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 gross | Zucchini |
| 3 Esslöffel | butter or margarine |
| 1 Tasse | Soft white bread crumbs (about 2 slices) |
| 1 mittel | Onion chopped |
| 1 | cloves garlic minced |
| 1 Tasse | rice cooked |
| 1 | egg |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | basil |
| 1/4 Teelöffel | oregano |
| 1/4 Teelöffel | black pepper |
| 1 Tasse | Shredded mild cheddar cheese |
|
Hi everyone! This makes a great side-dish to chicken or pork!
Cut a thin slice from top of zucchini; hollow out and chop up the hollowed out pieces. Parboil the zucchini shells in salted boiling water in large skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt butter or margarine in medium-size saucepan; toss 1 tbs with the bread crumbs in small bowl and reserve. Saute onion and garlic until soft in remaining butter in pan; add the chopped zucchini and cook 2 minutes. Stir in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the cheese-rice filling into zucchini shells; top with buttered crumbs. Arrange in a shallow casserole and bake in a 350 degree oven for 30 minutes or til crumbs are golden.
**This can be made ahead and refrigerated when the zucchini is stuffed. Bake at 375 degrees for 35 minutes or until heated through.
From the 'REcipeinternet: Recipes from Around the World' recipe list.
|
|
Anmerkungen zum Rezept:
keine |
