Categories: Rice/grains, Vegetables 
      Yield: 6 servings 
  
      6    Zucchini                            3 c  White wine 
      4    Tomatoes, diced                     1    Cube vegetable bouillon 
      1 c  Bacon, crumbled                   1/4 ts Mint leaves, chopped 
      3    Cloves garlic, diced              1/2 c  Butter 
      2    Onions, diced                     1/4 c  Lemon juice 
  1 1/2 c  Brown rice                          3    Eggs 
      2    Bell peppers, diced                 2 tb Parsley, chopped 
  
  Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving 
  1/4" around skins.  Combine zucchini centers in fry pan with all other 
  ingredients except eggs and parsley.  Saute 30 minutes.  Place zucchini in 
  baking dish; stuff with rice-vegetable mix; spoon any extra around 
  zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes 
  in foil for steam to escape. Beat together eggs and parsley; pour over 
  stuffed zucchini; recover and continue cooking 10 more minutes.