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Mixed Cheese Stuffed Zucchini

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Ingredients
  Zucchini 4 Small
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Grated swiss cheese 2 Ounce (1/2 Cup)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried marjoram leaves 1⁄8 Teaspoon, crumbled
  Grated parmesan cheese 2 Tablespoon
Directions

In a medium saucepan with a tight-fitting lid, pour water to cover whole zucchini.
Cook over medium heat until barely tender, 10 to 12 minutes.
Cut in half lengthwise.
Use a spoon to scoop out pulp, leaving a 1/4-inch shell.
Do not puncture outer shell; set aside.
Chop zucchini pulp very fine.
Preheat oven to 375°F (190°C).
In a medium bowl, combine pulp with butter or margarine, Swiss cheese, breadcrumbs, salt, pepper and marjoram.
Spoon mixture evenly into zucchini shells.
Sprinkle evenly with Parmesan cheese.
Arrange in a 13" x 9" baking pan; bake 10 to 15 minutes in preheated oven until hot.
Cut each stuffed zucchini half into 4 to 6 diagonal slices.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Zucchini

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