Stuffed Zucchini

By dcarriger56

Ingredients

• 6 medium zucchini
• 1 1/2 cups soft bread crumbs
• 1/4 cup findly shredded chedder cheese or Parmesan cheese ( 1 ounce )
• 1/4 cup finely chopped onion
• 1 tablespoon snipped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 slightly beaten egg
• 1/4 cup finely shedded chedded cheese or parmesan cheese ( 1 ounce )

Details

Servings 6

Preparation

Step 1

1. Wash zucchini and trim ends; do not peel. In a covered Dutch oven cook whole zucchini in lightly salted boiling water for 5 minutes ; drain and cool slightly. Cut a lengthwise slice off top of each zucchini. Remove pulp with spoon, leaving about a 1/4-inch shell
2. Chop enough of the pulp to measure 2 cups; place chopped pulp in medium bowl. ( Save remaining plup for another use.) Stir the bread crumbs, 1/4 cup chedder or Parmeasen cheese, the onion, parsley, salt, pepper. and egg into chopped pulp until well mixed. Fill zucchini shells with plup mixture. Place in shallow baking pan.
3. Bake in 350 F. oven for 20 minutes. Spinkle with 1/4 cup chedder or Parmesan cheese; for 5 to 10 minutes more or until golden brown and heated through