Instructions: Toast the pine nuts in the small wok. Set aside. Saute the onion. Pepper to taste. Process carrot, mushrooms, nuts, herbs, salt and pepper to a coarse chop. Add the processed ingredients to the wok. Stir in the rice and tomatoes (reserving the liquid). Add the pulp (zucchini). Use reserved liquid, 1/8 cup at a time, to further cook the rice (risotto method). After about 10 minutes, fill the zucchini halves and bake: 375F 15-20 minutes.

Serve with a gravy made with vegetable bouillon and the remaining tomato broth and a little chicken bouillon to make 1 cup.

have been posted or I got off the Vegetarian page. Recipe was adjusted and adopted 12 Ap 96 when the grocer stocked BIG zucchini.

NOTES : Dolma Ici Zeytinyagli is a Turkish stuffing for eggplants, peppers, tomatoes and zucchini.

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