Stuffed Zucchini

By jojomail1

New to try for holidays.

Ingredients

• 4 large zucchini
• 4 tbsp olive oil
• 1 garlic clovem minced
• 1/2 medium onion, finely chopped
• 3/4 cup breadcrumbs
• 1/2 teaspoon oregano, basil or mint
• 2 tablespoons finely chopped fresh parsley
• 4 tablespoons freshly grated parmesan cheese
• 1 to 2 tablespoons chicken stock or tomato juice
• Salt and pepper to taste

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees. Cook zucchini in boiling water with a pot cover for 15 minutes (until tender when pierced with a fork). Cut zucchini lengthwise in halves. Remove pulp with a paring knife leaving shell intact. Chop pulp and saute in oil with garlic and onion. Mix in breadcrumbs, add oregano, parsley parmesan cheese and chicken stock to moisten the mixture. Add salt and pepper. Lay zucchini halves on greased baking sheet and fill with stuffing. Bake for 20 minutes. To brown tops, run briefly under broiler.