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Stuffed Zucchini

Charles.Durand's picture
Ingredients
  Zucchini 4 , scrubbed and cut in halves lengthwise (Each About 4 1/2 In. Long)
  Chopped onion 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Dry bread crumbs 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Minced parsley 2 Tablespoon
  Lemon juice 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Egg yolk 1 , beaten
  Fat 1 Cup (16 tbs) (For Deep Frying Heated To 365 F)
Directions

Hollow centers of zucchini by scooping out some of pulp; reserve.
Drop shells into boiling salted water; cook until just tender, about 4 minutes.
Drain.
Chop reserved pulp; set aside.
Cook onion about 5 minutes in hot oil in a skillet.
Remove from heat.
Add crumbs, garlic, parsley, lemon juice, salt, pepper, and egg yolk to onion along with chopped pulp; blend thoroughly.
Fill zucchini shells with mixture.
Dip in a mixture of 1 egg yolk beaten with 1 tablespoon olive oil.
Coat evenly with ./me dry breadcrumbs.
Fry zucchini in heated fat about 1 minute, or until lightly browned.
Fry only as many stuffed shells at one time as will float uncrowded one layer deep in fat.
Remove with slotted spoon and drain on absorbent paper.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Zucchini

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