Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea zucchini (Italian squash) 3 c white wine
4 ea tomatoes, diced 1 ea cube vegetable bouillon
1 c bacon, crumbled 1/4 ts mint leaves, chopped
3 ea cloves garlic, diced 1/2 c butter
2 ea onions, diced 1/4 c lemon juice
1 1/2 c brown rice 3 ea eggs
2 ea bell peppers, diced 2 tb parsley, chopped

Trim ends off zucchini; cut in half lengthwise; scoop out centers,
leaving 1/4" around skins. Combine zucchini centers in fry pan with
all other ingredients except eggs and parsley. Saute 30 minutes.
Place zucchini in baking dish; stuff with rice-vegetable mix; spoon
any extra around zucchini; cover with foil. Bake for 20 minutes at
350 degrees. Prick holes in foil for steam to escape. Beat together
eggs and parsley; pour over stuffed zucchini; recover and continue
cooking 10 more minutes. Serves 6

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