|Olive oil/Vegetable oil||5 Tablespoon|
|Onions||2 Large, halved lengthwise and very thinly sliced|
|Garlic||5 Clove (25 gm), finely chopped|
|Tomatoes||5 , peeled, seeded and finely chopped|
|Cooked rice||1 Cup (16 tbs)|
|Chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Basil||1 1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Zucchini/2 tomatoes||18 Small, sliced (Preferably Short And Plump)|
|Dry white wine/Vermouth||1⁄2 Cup (8 tbs)|
|Greens||1 Cup (16 tbs)|
Heat 4 or 5 tablespoons oil in heavy skillet and gently saute onions and three fourths of the garlic until soft but not colored.
Remove from heat and stir in next 4 ingredients, 1 cup parsley, 1 teaspoon salt and the pepper.
Taste and correct seasoning if necessary.
Cut zucchini in 3-inch pieces.
Using an apple corer, remove centers of zucchini.
Drop shells into boiling salted water; blanch 4 minutes.
Plunge into cold water and drain well.
Fill with tomato mixture.
Line heavy skillet with tomato slices and remaining garlic.
Arrange zucchini on top and sprinkle with 1 teaspoon salt, 1/2 cup oil and wine.
Cover tightly and simmer slowly 20 minutes or until tender.
Serve cold on platter attractively arranged with greens.
Sprinkle with chopped parsley and garnish with lemon wedges.
Makes 6 to 8 servings.