|Zucchini sticks||6 (7 Inches Long, Straight, And Well Filled Out)|
|Boiling salted water||2 Cup (32 tbs)|
|Eggs||2 , well beaten|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Curd cottage cheese||1⁄2 Cup (8 tbs) (Small)|
|Chopped parsley||2 Tablespoon|
Cut off ends and scrub zucchini well; cook them whole in boiling, salted water to cover for about 12 minutes, or until they are tender but still firm.
Remove the squash from the water and cut each one in half lengthwise.
Scoop out the center pulp and invert each "slipper" to drain briefly.
Meanwhile mix together the eggs, Cheddar, cottage cheese, parsley, salt, and pepper.
Fill each zucchini shell with the cheese mixture and arrange in a greased baking dish.
Bake uncovered in a moderate oven (350°) for 15 minutes.
Then turn oven to 450° for 5 minutes, or until the cheese topping is browned.
Serving size: Complete recipe
Calories 1105 Calories from Fat 614
% Daily Value*
Total Fat 69 g106.4%
Saturated Fat 34.7 g173.5%
Trans Fat 0 g
Cholesterol 584.3 mg194.8%
Sodium 2762.5 mg115.1%
Total Carbohydrates 53 g17.8%
Dietary Fiber 14.3 g57.3%
Sugars 26.1 g
Protein 84 g167%
Vitamin A 146.4% Vitamin C 409.9%
Calcium 158% Iron 45.1%
*Based on a 2000 Calorie diet