Stuffed Zucchini

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.

Serves 4.

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