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Stuffed Zucchini

the.instructor's picture
Ingredients
  Onion 1 Small, minced
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Eggs 2 , slightly beaten
  Small zucchini 2 Pound
  Boiling salted water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Parsley sprigs 4 , minced
  Salt To Taste
  Garlic salt To Taste
  Pepper To Taste
  Thyme To Taste
Directions

Parboil whole zucchini in boiling, salted water for about 15 minutes, until barely tender.
Drain, trim ends, cut lengthwise in halves.
Carefully scoop out the pulp.
Arrange shells in a greased shallow baking dish.
Mash the scooped-out pulp; add the eggs, crumbs, cheese, oil, onion, parsley, and seasonings; mix well.
Sprinkle zucchini shells with salt and pepper, and fill with the pulp mixture.
Bake uncovered in a 350° oven for 25 to 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini

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