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    Stuffed Zucchini


    Source of Recipe


    Jennifer Duce-THE BEST OF THE OPEN LINE BULLETIN

    Recipe Introduction


    This is very very good

    Recipe Link: http://www.n-connect.net/lynxy/uvwxyz.html

    List of Ingredients




    8 sm Zucchini, 6-inches long
    1/2 C Chopped onion
    1/4 C Oil
    1 C (1/4 lb) Mushrooms, coarsely chopped
    1 Clove garlic, minced
    1 pkg (3 oz) Cream cheese
    1 Egg, beaten
    1/2 C Grated Parmesan cheese
    1/2 C Parsley, minced
    ½ tsp Basil, crumbled
    1/4 tsp Salt
    1/8 tsp Pepper
    Paprika

    Recipe



    Scoop out insides of zucchini (a melon baller works great), leaving 1/4-inch shell.
    Chop zucchini pulp; set aside. Saute onion in oil in heavy skillet; add mushrooms,
    garlic and reserved chopped zucchini; cook over medium heat until
    most of the moisture has evaporated. Stir in cream cheese cut in chunks, egg,
    Parmesan cheese, parsley and seasonings. Mix well; cook for a few minutes. Cool
    filling slightly, fill zucchini shells. Sprinkle with additional Parmesan cheese and
    paprika. Place on flat baking pan; bake for 30 minutes at 350 degrees until bubbly and
    lightly browned.

    Yield: 8 servings.
 

 

 

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