Mixed Cheese Stuffed Zucchini
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Grated swiss cheese||2 Ounce (1/2 Cup)|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Dried marjoram leaves||1⁄8 Teaspoon, crumbled|
|Grated parmesan cheese||2 Tablespoon|
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.