STUFFED ZUCCHINI PARMESAN

STUFFED ZUCCHINI PARMESAN
STUFFED ZUCCHINI PARMESAN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds small zucchini

  • 1 1/2

    cup of fresh bread crumbs

  • 3/4

    cup grated Parmesan cheese, reserve 1/4 cup for topping

  • 1/4

    cup minced onion

  • 2

    tablespoons of chopped parsley

  • 1

    teaspoon of salt

  • 1/8

    teaspoon of pepper

  • 2

    eggs, beaten

  • 2

    tablespoons of butter or margarine

Directions

Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1 teaspoon salt in boiling water, covered until tender (about 5 to 7 minutes). Preheat oven to 350 degrees F. Cut the zucchini in half, lengthwise. Carefully remove squash from shells with spoon. Chop into small pieces, then combine with remaining ingredients except butter and 1/4 cup cheese. Pile mixture lightly into zucchini shells. Dot with butter. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes or until light brown on top.

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