Stuffed Zucchini

By Nitaj3

Ingredients

• Metric Ingredient Imperial
• 3 zucchini 3
• 50 ml onion, chopped 1/4 cup
• 15 ml butter 1 tbsp
• 2 eggs, slightly beaten 2
• 250 ml corn kernels 1 cup
• 125 ml saltine crackers, coarsely crumbled 1/2 cup
• 50 ml parmesan cheese, grated 1/4 cup
• 2 ml salt 1/2 tsp
• dash thyme, crushed -
• dash garlic salt -
• dash pepper -

Preparation

Step 1

Trim ends from zucchini; cook in boiling water for 5 to 8 minutes; drain. Halve lengthwise; scoop out centres and chop. In skillet over medium heat; cook onion in butter until tender but not brown. Combine with chopped zucchini and remaining ingredients. Sprinkle zucchini shells with salt and spoon in filling. Place in greased baking dish; sprinkle with parmesan cheese and bake in 375 F (190 C) oven until top is lightly browned