by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 11715 times
A continental recipe which has been customized with ingredients like pine nuts, parsley and mint leaves to transform into a Lebanese delicacy. Instead of zucchini you can try using bottle gourd or cucumber.
- Heat the butter in a pan, add the plain flour and cook on a slow flame while stirring throughout, until froth appears.
- Add the milk gradually and stir continuously until the sauce thickens.
- Add the salt and pepper and mix well. Keep aside.
- Cut the zucchini into 2 lengthwise. Scoop out the seeds and discard them.
- Blanch the zucchini halves in salted hot water. Keep aside.
- Clean, wash and soak the rice for 15 minutes. Drain and keep aside.
- Put 1 cup of water to boil.
- Heat the oil in a pan, add the pine nuts, garlic and onions and sauté till the onions turn translucent.
- Add the rice and sauté for 2 minutes.
- Add the hot water and salt and cook on a medium flame till the rice is almost done.
- Add all the remaining ingredients except the zucchini, mix gently and cook till the rice is tender.
- Fill the zucchini halves with the above mixture and arrange them on a greased baking tray.
- Spoon out the white sauce over it and top with the cheese.
- Bake in a pre-heated oven for 10-12 minutes or till the cheese melts.
- Serve hot.
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