Sprouts & Herbs Stuffed Zucchini Recipe
Ingredients
| Zucchini | 4 Medium | |
| Garlic | 1 Clove (5gm), minced | |
| Parsley | 2 Tablespoon, chopped | |
| Chives | 2 Tablespoon, chopped | |
| Basil | 1/2 Teaspoon | |
| Oil | 2 Tablespoon | |
| 1/2 cup regular rice | ||
| 1 1/2 cups chicken bouillon | ||
| Mung bean sprouts | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 To taste | |
Directions
Split zucchinis in half lengthwise.
Scoop out seeds.
Sprinkle with salt and let stand 20 minutes.
Preheat oven to 350°.
Heat oil in skillet.
Saute briefly the herbs and garlic.
Add rice and stir until coated.
Pour in 1 cup chicken bouillon.
Cover and simmer for 15 minutes.
Season.
Stir in mung bean sprouts.
Drain zucchinis and wipe dry.
Fill zucchini halves with rice mixture.
Place in flat baking dish.
Pour 1/2 cup bouillon in bottom.
Bake uncovered for 30 minutes.
Scoop out seeds.
Sprinkle with salt and let stand 20 minutes.
Preheat oven to 350°.
Heat oil in skillet.
Saute briefly the herbs and garlic.
Add rice and stir until coated.
Pour in 1 cup chicken bouillon.
Cover and simmer for 15 minutes.
Season.
Stir in mung bean sprouts.
Drain zucchinis and wipe dry.
Fill zucchini halves with rice mixture.
Place in flat baking dish.
Pour 1/2 cup bouillon in bottom.
Bake uncovered for 30 minutes.
Chef
