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  • 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



Step 1

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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