Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 6 smalls | Zucchini or 3 medium sized |
| ⅓ cup | Grated parmesan cheese |
| 1 large | Egg |
| ½ \N | To 3/4 c fine bread crumbs |
| \N \N | Salt and pepper to taste |
| 2 \N | Tomatoes chopped coarsely |
cut off the stem ends of the zucchini and slice each in half lengthwise. Parnoil, then scoop out the pulp and set it aside. Mix the cheese, egg and crumbs together and season withsalt and pepper.
Fill each zucchini half with the mixture, packed down and m Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman