Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the onion and celery finely. Place them in a pot with the oil, rice, water, salt and pepper. Cook for 25 minutes, over medium heat. | 2. Meanwhile, mix the juice of two lemons with the egg whites. Set aside. | 3. Mix the juice of one lemon with the egg yolks. Mix and refrigerate. | 4. Preheat oven at this point to 350°F. | 5. Cut the zucchinis in half and scrape out innards. Chop the innards and add to rice mixture after it has cooked for the 25-minute period. Cook with the rice for 5 minutes, to soften the zucchini. | 6. Take rice off heat and add in the bread crumbs, parsley and egg white mixture. Mix well. | 7. Place the zucchinis in a baking pan. Stuff the zucchinis with the rice mixture and bake for 40 minutes, covered. | 8. Take the zucchinis out of the oven, uncover and if there is any juice in the pan, drain it into the egg yolk mixture. Mix well and spoon it onto the zucchinis. Bake uncovered for 5 minutes. | 9. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	9			30.24	4.4784	3.9024	0.5760000000000001
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
celery	2	cups	chopped	32.32	5.9994	1.3938	0.3434
olive oil	1/4	cup		477.36	0.0	0.0	54.0
brown rice	1/2	cup		339.475	70.5312	6.9745	2.96
water	1	cup	boiling	0.0	0.0	0.0	0.0
breadcrumb	1/2	cup		-	-	-	-
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
egg	3		separated	214.5	1.08	18.84	14.265
lemon	3			3.8425	1.2349	0.1458	0.0397
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.