Baked stuffed zucchini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Zucchini, 1/2 pound each | |
| 2 | tablespoons | Margarine |
| 2 | Scallions; chopped | |
| ½ | pounds | Mushrooms; chopped |
| ½ | cup | Walnuts; chopped |
| 1 | cup | Soft bread crumbs |
| 4 | Eggs | |
| 2 | tablespoons | Fresh parsley; minced |
| 1 | tablespoon | Fresh basil; chopped |
| ½ | cup | Grated parmesan cheese |
| Salt; to taste | ||
| Black pepper; to taste | ||
Directions
Recipe by: Jo Anne Merrill Preparation Time: 0:40 1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells ¼-inch thick.
2. Drop shells into boiling water and boil for 5 minutes.
3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat.
4. Beat eggs with parsley, basil, salt and pepper to taste.
5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese.
Use your choice of cheese; Parmesan is only one suggestion.
6. Place into a baking dish which has been greased with margarine. Add ½ inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve.