10 med. zucchini
1/2 c. raw brown rice
1 c. boiling water
1 1/2 c. chopped onion
2 c. chopped celery
1 c. chopped parsley
2 to 3 tsp. salt
1/2 c. olive oil
1 c. bread crumbs
3 lemons
2 eggs, separated
Pepper

OPTIONAL:

1 1/2 c. chopped mushrooms
1/2 c. grated cheddar cheese

Hollow out the zucchini. Either make cylinders with an apple corer, or slice them in half lengthwise and scoop out the insides to make little boats. In either case, you will need a pan large enough to arrange them side by side for baking.

Chop all of the vegetables very small. Chop the insides of the zucchini too, but keep separate.

Cook the rice with the water, onion, celery, salt, pepper and oil for 15 minutes. Add the chopped zucchini and cook 5 minutes more. Add bread crumbs, parsley, juice from 2 of the lemons and whites of the eggs. Add mushrooms and cheese if desired. Preheat oven to 350 degrees.

Put the filling into the scooped-out zucchini shells. (If you chose the cylinder style, pack the filling in firmly with your fingers, keeping a bowl of cold water nearby to cool your hands.)

Arrange zucchini in a baking dish. If there is extra filling, spread it over and around the zucchini. Cover and bake for about 40 minutes.

Beat the egg yolks with remaining lemon juice. Spoon out some of the juices from the baking dish. Pour slowly into egg yolk-lemon mixture, stirring briskly. Return this sauce to the zucchini and bake for another 5 minutes. Serves 6 to 8.