|Long grain and wild rice||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Zucchini||18 Small (About 5 Inch Long)|
|Boiling water||2 Cup (32 tbs)|
|Hot italian sausage||1 Pound|
|Green onions||4 , sliced|
|Chopped pistachio nuts/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Wash zucchini and cook in boiling water 5 to 8 minutes.
Drain and cool slightly.
Cut zucchini in half lengthwise then crosswise.
Scoop out centers of each piece, leaving a 1/4-inch-shell on each.
Finely chop zucchini centers.
Remove sausage from casing and break meat into small pieces.
Cook over moderate heat until crumbly.
Add chopped zucchini and onions.
Cook until zucchini is tender.
Stir in cooked rice and nuts, if desired.
Cool mixture slightly.
Stir in eggs.
Sprinkle zucchini shells with salt.
Fill with rice mixture.
Arrange in shallow baking pans.
Cover with aluminum foil and chill.
Before serving, bake at 350°F (177°C) until hot, 20 to 25 minutes.