Feb. 10th, 2013

nverland: (Monthly-February)
[personal profile] nverland
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Greek Stuffed Zucchini

Ingredients
1 cup long grain rice
3 medium to large zucchini
1/2 ground chuck, cooked and crumbled
12 ounces chicken broth (can also use veggie broth)
3 green onions, sliced thin
1 tomato, chopped small
2 tsp. dried mint
1/2 tsp. pepper
1 cup shredded cheddar cheese, optional

Directions
Cook the rice as the package directs but use the chicken broth as part of the liquid needed. Add the rest water. When the rice is cooked add the remainder of the ingredients and stir. Hollow out the zucchini. Chop the ends of the zucchini where there are no seeds and add that to the rice mixture. Stuff the zucchini with the rice mixture. Place the zucchini in a casserole dish and place it covered in the oven at 350 degrees for 20 minutes and uncovered for 15 minutes. You may sprinkle the zucchini with shredded cheddar cheese if you would like

Servings: 6

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