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Stuffed Zucchini




Source of Recipe


America's Best Vegetable Recipes..Farm Journal Cookbook






Recipe Introduction


Great way to use up some of that zucchini!





List of Ingredients



• 4 zucchini, 6-7" long
  
• 1 3/4 c. soft bread crumbs
  
• 1/2 c. grated process cheese
  
• 1/4 c. chopped onion
  
• 2 tbsp. chopped parsley
  
• 1 1/4 tsp. salt
  
• 1/8 tsp. pepper
  
• 2 eggs, beaten
  
• 1/4 tsp salt
  
• 2 tbsp. butter
  
• 3 tbsp grated Parmasan cheese
  






Instructions



1. Scrub zucchini well. Cut off ends; do not peel. Cook in boiling salted water until just tender (1/2 tsp. salt to 2 c. water); do not overcook.
   
2. Cut squashes in halves lengthwise. Carefully remove center part of squash with tip of spoon. Turn squashes hollow side down on paper towel to drain.
   
3. Chop center part of squashes and combine with bread crumbs, grated cheese, onion, parsley, 1 1/4 tsp salt, pepper and eggs.
   
4. Place squashes hollow side up in greased 9x13 baking pan. Sprinkle with 1/4 tsp. salt. Fill with bread mixture. Dot with butter and sprinkle with Parmesan cheese.
   
5. Bake in moderate oven (350 degrees for 35-45 minutes, or until browned on top. Makes 8 servings.
   






Final Comments


NOTE: Stuffed zucchini may be prepared in advance and refrigerated until time to start meal preparations. Then bake 10-15 minutes longer.