Directions

1. Either core zucchini or split in half lengthwise and scoop out innards. Chop this up and set aside.
2. Chop onion and celery fine. Put onion, celery, olive oil, rice, water, pepper and salt in a pot, and cook over medium heat for 25 minutes.
3. Meanwhile, put juice of 2 lemons in a bowl with the egg whites and stir a bit. Put the juice of the third lemon in a bowl with the yolks and stir that a bit (put this in the fridge).
4. After the 25 minutes, add the chopped zucchini. Cook another 5 minutes to soften zucchini. Preheat oven to 180 C . Place zucchini shells in baking dish.
5. Remove mixture from heat. Add parsley, bread crumbs, and egg white into mixture. Mix together. Either stuff cored zucchini (rinsing hands often in cold water since mixture will be hot) or fill zucchini “boats” in baking dish.
6. Bake in oven for 40 minutes, covered.
7. Remove from oven, get yolk mixture from fridge. Add any juice in pans to yolk mixture while stirring. Spoon this mixture over the top of the stuffed zucchini.
8. Bake for 5 more minutes.