Recipe for Stuffed Zucchini - Chefs 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 x Zucchini (Italian squash)
4 x Tomatoes, diced
1 cup Bacon, crumbled
3 x Cloves garlic, diced
2 x Onions, diced
1/2 cup Brown rice
2 x Bell peppers, diced
3 cup White wine
1 x Cube vegetable bouillon
1/4 tsp Mint leaves, chopped
1/2 cup Butter
1/4 cup Lemon juice
3 x Eggs
Instructions:
Instructions: Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving 1/4" around skins. Combine zucchini centers in fry pan with all other ingredients except eggs and parsley. Saute 30 minutes. Place zucchini in baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes in foil for steam to escape. Beat together eggs and parsley; pour over stuffed zucchini; recover and continue cooking 10 more minutes.

Serves 6

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