Stuffed zucchini squash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Zucchini |
| 3 | cups | Soft bread crumbs |
| ½ | cup | Grated Parmesan cheese |
| 1 | small | Onion, minced |
| 3 | tablespoons | Minced parsley |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | Beaten eggs | |
| 2 | tablespoons | Butter |
Directions
Wash zucchini, cut off ends, don't peel. Cook in boiling water with salt for 5 minutes. Halve lengthwise, remove pulp with spoon, combine with bread crumbs, cheese, onion, parsley, salt, pepper and eggs. Fill zucchini shells, dot with butter, sprinkle with additional cheese. Bake in moderate oven (350 degrees) for 30 minutes. Randy Rigg Submitted By DOROTHY FLATMAN On 01-17-95
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