Stuffed Zucchini


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Added to 9 cookbooks
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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.

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Preparation Time: 
Cooking Time: 1 Hour
Makes 4 servings
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Ingredients

Method

    For the white sauce

    1. Heat the butter in a pan, add the plain flour and cook on a slow flame while stirring throughout, until froth appears.
    2. Add the milk gradually and stir continuously until the sauce thickens.
    3. Add the salt and pepper and mix well. Keep aside.

    How to proceed

    1. Cut the zucchini into 2 lengthwise. Scoop out the seeds and discard them.
    2. Blanch the zucchini halves in salted hot water. Keep aside.
    3. Clean, wash and soak the rice for 15 minutes. Drain and keep aside.
    4. Put 1 cup of water to boil.
    5. Heat the oil in a pan, add the pine nuts, garlic and onions and sauté till the onions turn translucent.
    6. Add the rice and sauté for 2 minutes.
    7. Add the hot water and salt and cook on a medium flame till the rice is almost done.
    8. Add all the remaining ingredients except the zucchini, mix gently and cook till the rice is tender.
    9. Fill the zucchini halves with the above mixture and arrange them on a greased baking tray.
    10. Spoon out the white sauce over it and top with the cheese.
    11. Bake in a pre-heated oven for 10-12 minutes or till the cheese melts.
    12. Serve hot.
    RECIPE SOURCE : LebaneseBuy this cookbook
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