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CREOLE SQUASH




Source of Recipe


Marla


List of Ingredients




CREOLE SQUASH

4 ZUCCHINI

2 STRIPS BACON CHOPPED

1/4 CUP CHOPPED ONION

1/4 CUP FINELY CHOPPED CELERY

1/4 CUP CHOPPED GREEN BELL PEPPER

1 GARLIC MINCED

1/2 TSP. DRIED CRUSHED THYME

1/2 TSP. OREGANO

1/2 TSP. SALT

DASH OF PEPPER

8 OZ. CAN PEELED TOMATO, CUT-UP & JUICE RESERVED

1/4 CUP WATER

2 TBSP. UNCOOKED QUICK-COOKING RICE

CHOPPED PARSLEY





Recipe



CUT ZUCCHINI IN HALF LENGTHWISE. USING A TEASPOON, SCOOP OUT THE PULP,

LEAVING A 1/4 INCH SHELL. CHOP THE PULP; SET ASIDE. IN A SKILLET OVER MED.

HEAT, SAUTE THE BACON, & ONION UNTIL THE ONION BEGINS TO BROWN. ADD THE

ZUCCHINI PULP, CELERY, GREEN PEPPER, GARLIC, THYME, OREGANO, SALT, & PEPPER.

SAUTE FOR ABOUT 3 MIN. STIR THE TOMATO WITH THE JUICE, 1/4 CUP WATER, & RICE.

REDUCE HEAT TO LOW, COVER & SIMMER FOR 15 MIN. OR UNTIL THE RICE IS TENDER &

THE LIQUID IS ABSORBED. FILL EACH ZUCCHINI HALF WITH ABOUT 1/3 CUP OF THE

RICE MIXTURE. PLACE THE FILLED ZUCCHINI IN SKILLET; ADD WATER TO THE SKILLET

TO A DEPTH OF 1/8 INCH. OVER MED. HEAT, BRING JUST TO A BOIL; REDUCE THE HEAT

TO LOW, COVER & SIMMER FOR 10 MIN. OR UNTIL THE ZUCCHINI IS TENDER. GARNISH

WITH THE CHOPPED PARSLEY.

SERVES 8