Divide squash evenly in half trying to keep all a uniform size. Cut the tips off the end so they can stand.
Core the middle of the squash with a vegetable peeler, being careful to not go through the bottom or the sides.
Mix together in a bowl the rinced rice, herbs, tomato paste, garlic and salt.
Stuff each zucchini with the rice mixture generously
Waste not what not, set aside the cores of the zucchini for the stir fry.
Stand the stuffed zucchini in a medium size sauce pan evenly, making sure you get a good fit. If loose they will tip over.
Boil the water with bullion cubes, pour the broth over the stuffed zucchinis until just over the top. Any not covered well will cook just fine.
Bring pan to a boil and reduce heat to simmer about 20 minutes. Until broth is absorbed and rice cooked.
In a frying pan add the diced chicken, zucchini cores and mushrooms seasoning to taste. Stir fry until cooked about 10 minutes.
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