Saturday, November 28, 2009

Stuffed Zucchini

From Better Homes and Garden's Prizewinning Recipes cookbook.

6 medium zucchini
1 1/2 cups soft bread crumbs
1/4 cup finely shredded cheddar cheese or parmesan cheese (1 oz)
1/4 cup finely chopped onion
1 Tbsp snipped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 slightly beaten egg
1/4 cup finely shredded cheddar cheese or Parmesan cheese (1 oz)

1. Wash zucchini and trim ends; do not peel. In a covered dutch oven cook whole zucchini in lightly salted boiling water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off top of each zucchini. Remove pulp with spoon, leaving about a 1/4-inch shell.
2. Chop enough of the pulp to measure 2 cups; place chopped pulp in a medium bowl (save remaining pulp for another use). Stir the bread crumbs, 1/4 cup cheddar or Parmesan cheese, onion, parsley, salt, pepper, and egg into chopped pulp until well mixed. Fill zucchini shells with pulp mixture. Place in a shallow baking pan.
3. Bake in a 350 degree oven for 20 minutes. Sprinkle with 1/4 cup cheddar or Parmesan cheese; bake for 5 to 10 minutes more or until golden brown and heated through.

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