|6 medium zucchini (sliced in half lengthwise)|
|¼ cup rice|
|½ cup water|
|2 tablespoons butter|
|¼ teaspoon hing|
|1 stalk celery (chopped)|
|1 ½ teaspoons salt|
|¼ cup olive oil|
|½ cup bread crumbs|
|juice of 1 lemon|
|1 cup Parmesan cheese|
|¼ cup chopped parsley|
|Preheat oven to 350°|
Scoop out insides of zucchinis and set aside.
In a pan melt butter, and add hing and rice. Stir for 1 minute and then add water, salt, and celery. Bring to a boil and then cover, lower heat, and simmer until rice is cooked (about 10 minutes).
Steam the shopped insides of the zucchini for 5 minutes. Add this along with olive oil, bread crumbs, lemon juice, and parsley to the cooked rice.
Place the filling into the zucchini shells. Arrange the shells in a shallow baking dish, Sprinkle with Parmesan cheese. Cover the pan with aluminum foil and bake for approximately 30 minutes. Remove the cover and bake 8 minutes longer, or until cheese begins to brown.
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