Stuffed 'roly poly' zucchini - country living
8 halves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | (about 2 lb) round zucchini ('Roly Poly') |
| ½ | cup | Shredded Swiss or Jarlsberg cheese |
| ½ | cup | Sour cream |
| ⅓ | cup | Finely grated Parmesan cheese |
| 2 | Large eggs | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
Directions
1. In large saucepan, heat 2 inches water to boiling over high heat.
Lower zucchini into boiling water and cook 5 minutes. Drain and rinse in cold water to cool quickly. Cut each zucchini lengthwise in half and using melon baller, scoop out center, leaving a sturdy ⅛-inch-thick shell. Place scooped-out zucchini shells, cut sides up, in small shallow baking patr, set aside.
2. Heat oven to 400'F. Coarsely chop scooped-out zucchini and drain well on paper towels. In bowl, combine Swiss cheese, sour cream, and Parmesan cheese. Stir in eggs, salt, and pepper until well mixed.
Fold in zucchini pieces. Fill zucchini shells with cheese mixture.
3. Bake 35 to 40 minutes or until top is browned. Transfer stuffed zucchini to serving plate. Serve immediately or at room temperature.
Nutrition information per half-protein: 7 grams; fat; 6 grams; carbohydrate: 5 grams: fiber: 1 gram; sodium: 171 milligrams; cholesterol: 66 milligrams calories: 96.
Country Living/Feb/94 Scanned & fixed by DP & GG Submitted By MICHELLE HOWE On 08-05-95