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STUFFED ZUCCHINI 4 zucchini, 6 to 7-inches long 1 3/4 c. soft bread crumbs 1/2 c. grated process cheese 1/4 c. chopped onions 2 Tbsp. chopped parsley 1 1/4 tsp. salt 1/8 tsp. pepper 2 eggs, beaten 1/4 tsp. salt 2 Tbsp. butter 3 tsp. grated Parmesan cheese Scrub zucchini well. Cut off ends; don't peel. Cook in boiling, salted water until just tender (1/2 teaspoon salt to 2 cups water). Do not overcook. Cut zucchini lengthwise in half. Remove center part of squash with spoon. Turn on paper towel (hollowside down) to drain. Chop center of squash and combine with bread crumbs, grated cheese, onion, parsley and 1 1/4 teaspoons salt, pepper and eggs. Place on greased 13 x 9 x 2-inch baking pan. Fill with mixture, dot with butter and sprinkle with cheese. Bake at 350 degrees for 35 to 45 minutes until brown. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |