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Recipe: Zucchini with Pecan Rice Stuffing (Blue Bonnet Margarine recipe)

Side Dishes - Rice, Grains
ZUCCHINI WITH PECAN RICE STUFFING

1 beef bouillon cube
1/2 cup boiling water
1 tablespoon Blue Bonnet Margarine
1/2 cup packaged precooked rice, uncooked (like Minute Rice)
6 small zucchini squash
Boiling salted water
1/2 cup pecan pieces
1/4 cup grated Parmesan cheese

Dissolve bouillon cube in 1/2 cup boiling water. Mix in margarine and (uncooked) rice. Cover and let stand minutes.

Trim off ends of zucchini and cut a thin lengthwise slice off one side of each. Scoop out pulp leaving a 1/4 inch shell. Place shells in boiling salted water for 5 minutes. Drain.

Finely chop zucchini slices and pulp; mix with prepared rice mixture, pecans and Parmesan. Stuff mixture into zucchini shells and arrange in a shallow baking dish.

Bake at 400 degrees F for 15 to 20 minutes, or until lightly browned.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Great Events - Favorite Brand Name Recipes, Great Events Promotions, not dated
MsgID: 3149051
Shared by: Betsy at Recipelink.com
In reply to: Recipe: HAPPY NEW YEAR 2009!
Board: Daily Recipe Swap at Recipelink.com
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