Stuffed Zucchini

Stolen from : The Higher Taste - a guide to gourmet vegetarian cooking and a karma free diet.

Serves 6, gouranga !

6 medium zucchini - slice in half lengthways
1/4 cup rice
1/2 cup water
2tbsp butter
1/4 tsp hing
1 stalk celery
1 1/2 tsp salt
1/4 cup olive oil
1/2 cup bread crumbs
juice of 1 lemon
1 cup parmesan cheese
1/4 cup chopped parsley

1. Scoop out insides of zucchini, put the bottom halves in some foil ready to fill & bake.
   
2. In a pan melt butter add hing & rice, Stir 1 minute and add water, salt, celery. Bring to a boil and then cover, lower heat, and simmer until rice is cooked (about 10 mins)
3. Steam chopped insides of zucchini for 5 mins. Add this with olive oil, bread crumbs, lemon juice and parsley to the cooked rice.
4. Fill the zucchinis with it, put the cheese on , put the tops on & wrap the foil over them.
5. Bake for 30 mins at 200c, unwrap & bake for 8 mins or until cheese goes brown.

I had 3 big zucchini, no butter & my rice was already cooked so I steamed the celery & zucchini insides, mashed 'em a bit, used wholemeal flour instead of breadcrumbs (!) and forgot the olive oil (though I hope I'll be glad of that) and used coriander instead of parsley and a lime instead of lemon. They're in the oven now. Now that was nice.

I had them with Vatana Batete No Rotlo great stuff