Duck Eggplant Stuffed Zucchini
|Zucchini||1 Pound (Medium Ones)|
|Water||1 Cup (16 tbs)|
|Canned caponata||7 1⁄2 Ounce (1 Can, Progresso Eggplant Appetizer)|
|Italian style bread crumbs||1⁄3 Cup (5.33 tbs) (Progresso)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (Progresso)|
Preheat oven to 350° F.
In a large covered skillet cook zucchini in 1-inch boiling water until barely tender, about 5 minutes.
Remove zucchini from water; tool slightly.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Lightly sprinkle shells with salt; set aside.
In a small bowl combine pulp with eggplant appetizer and bread crumbs.
Spoon into zucchini shells.
Sprinkle 2 tablespoons Parmesan cheese over each.
Place in a greased shallow baking pan.
Bake, uncovered, until shells are tender, about 25 minutes.