Italian Zucchini Boats

By mona

Ingredients

• 6 zucchini
• 2 cups dry bread crumbs
• 2 eggs, lightly beaten
• 1 large tomato, diced
• 1/3 cup grated Parmesan or Romano cheese
• 1/3 cup minced fresh parsley
• 2 cloves garlic, minced
• ½ cup chicken broth
• ½ tsp salt
• 1/8 tsp pepper

Preparation

Step 1

Cut each zucchini in half and scoop out flesh.
Cook shells in salted water for 2 minutes; remove and drain.
Chop zucchini pulp and put in bowl.
Add bread crumbs. eggs, tomato, cheeses, parsley, and garlic.
Stir in chicken broth and salt and pepper.
Stuff into zucchini shells.
Place in greased 13 x 9 x 2 baking pan.
Drizzle with butter.

Bake uncovered at 350° for 20 minutes until golden brown.