Zucchini Stuffed With Tomato-Herb Rice - cooking recipe

Ingredients

1 small onion, chopped fine (1/4 c.)
1/4 c. butter or margarine
1 c. rice
3 Tbsp. tomato paste
2 1/4 c. boiling chicken broth
salt and pepper to taste
2 Tbsp. minced parsley
1/2 tsp. dried basil
8 medium size zucchini (about 1/2 lb. each)
1/4 c. oil
3 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. marjoram
1 bay leaf
boiling water

Preparation

In large, heavy skillet, saute onion in butter 5 minutes or until soft and translucent.
Add rice; stir until coated with butter.
Stir in tomato paste until well blended.
Add broth, salt, pepper, parsley and basil.
Cover and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed.
Let stand, covered, for 15 minutes, then cool completely.