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1
Hollow out the zucchini.
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2
Either make cylinders with an apple corer, or possibly slice them in half lengthwise and scoop out the insides to make little boats.
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3
In either case, you will need a pan large sufficient to arrange them side by side for baking.
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4
Chop all of the vegetables very small.
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5
Chop the insides of the zucchini too, but keep separate.
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6
Cook the rice with the water, onion, celery, salt, pepper and oil for 15 min.
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7
Add in the minced zucchini and cook 5 min more.
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8
Add in bread crumbs, parsley, juice from 2 of the lemons and whites of the Large eggs.
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9
Add in mushrooms and cheese if you like.
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10
Preheat oven to 350 degrees.
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11
Put the filling into the scooped-out zucchini shells.
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12
(If you chose the cylinder style, pack the filling in firmly with your fingers, keeping a bowl of cool water nearby to cold your hands.)
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13
Arrange zucchini in a baking dish.
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14
If there is extra filling, spread it over and around the zucchini.
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15
Cover and bake for about 40 min.
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16
Beat the egg yolks with remaining lemon juice.
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17
Spoon out some of the juices from the baking dish.
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18
Pour slowly into egg yolk-lemon mix, stirring briskly.
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19
Return this sauce to the zucchini and bake for another 5 min.
