Manos Stuffed Zucchini
6 Med zucchini
1 cup regular rice
2 cup chopped onions
1 cup chopped parsley
1 cup chopped tomato
1 cup olive oil
1/2 cup water
1 tsp. dill
1 tsp. mint
1/2 cup ground parmesan cheese
Salt & Pepper to taste
Wash zucchini very well.
Core zucchini and save the insides to chop and add into stuffing.
Sauté onion and parsley in olive oil 'til onions are clear.
Add to onion/parsley mixture chopped insides of the zucchini, tomato, water,
dill, mint, salt and pepper. Stir and cook with lid over medium heat for
about 10 -15 minutes.
Add uncooked rice and parmesan, stir well and turn off heat. Let cool
slowly, keeping lid on.
When cool, stuff the zucchini with the mixture, you may want to stuff from
both ends of the zucchini. You can also cut zucchini in half, for easier
Line up in shallow pan. Pour extra left over stuffing over the zucchini
and bake at 375 for 45 min. to one hour.
If no stuffing is left over, mix 1/2 cup tomato sauce, 1/2 cup water, salt
and pepper and pour over zucchini.
Serve with salad, crusty bread, feta cheese and olives.
Manos Greek Restaurant
17th & Adams
Toledo, Ohio 43624