Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Zucchini (Italian squash)
4 ea Tomatoes, diced
1 c Bacon, crumbled
3 ea Cloves garlic, diced
2 ea Onions, diced
1 1/2 c Brown rice
2 ea Bell peppers, diced
3 c White wine
1 ea Cube vegetable bouillon
1/4 ts Mint leaves, chopped
1/2 c Butter
1/4 c Lemon juice
3 ea Eggs
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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