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Baked Stuffed Zucchini




Source of Recipe


from the cookbook, "Tea Time at the Masters"


Recipe Introduction






List of Ingredients




4 medium zucchini
3 tablespoons green onions (white part only), minced
2 tablespoons butter
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper (or more to taste)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup fresh bread crumbs
1/2 cup butter, melted



Recipe



Preheat oven to 350 degrees. Cut zucchini in half lengthwise. Scoop out as much pulp as possible taking care not to puncture skins. Dice pulp and set aside. Put zucchini shells in shallow baking dish. Cover tightly with foil. Bake 15-20 minutes or until shells are tender but not limp. Saute onion in 2 tablespoons butter until soft but not brown. Add zucchini pulp, tomato paste and seasonings. Cook over low heat until mixture is well blended. Remove from heat. Stir in bread crumbs. Stuff shells. Brush with butter. Bake at 400 degrees for 10-15 minutes or until lightly browned. Serves 8.