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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: This is of general interest, so I'll post it. I, too, was recently given a
giant zucchini, big enough to effectively bludgeon someone. (ironically
enough, I got it in a butcher shop my dad dragged me in to.) I sliced it in
half horizontally, scooped out the seeds, and stuffed it with cooked rice
and lentils and baked it. Put some lentils in a pot with water and boil
them until barely soft. Throw in some rice and cook until barely done,
using as little water as possible. Meanwhile, sautee some celery, onion and
garlic (not too much garlic.) and add that to the rice and lentils, along
with some ground cumin and thyme. Throw it on the zucchini and bake at
around 350 or 400 until the zucchini is soft. The surface of the stuffing
will probably get burned and dried out, but you van just brush it aside.
From: Karsten Schoellner kss@world.std.com. rfvc Digest V94 Issue #185 Aug.
31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
| Ingredients:
1 Giant zucchini |
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