Stuffed zucchini squash

Yield: 1 servings

Measure Ingredient
6 mediums Zucchini
3 cups Soft bread crumbs
½ cup Grated Parmesan cheese
1 small Onion, minced
3 tablespoons Minced parsley
1 teaspoon Salt
½ teaspoon Pepper
2 \N Beaten eggs
2 tablespoons Butter

Wash zucchini, cut off ends, don't peel. Cook in boiling water with salt for 5 minutes. Halve lengthwise, remove pulp with spoon, combine with bread crumbs, cheese, onion, parsley, salt, pepper and eggs. Fill zucchini shells, dot with butter, sprinkle with additional cheese. Bake in moderate oven (350 degrees) for 30 minutes. Randy Rigg Submitted By DOROTHY FLATMAN On 01-17-95

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