Yield: 6 Servings
|1 \N||Onion; chopped|
|2 \N||Garlic cloves; chopped|
|2 tablespoons||Green pepper; minced|
|3 \N||Eggs; beaten slightly|
|\N \N||Salt & pepper to taste|
|\N \N||Tabasco sauce to taste|
|3 tablespoons||Bread crumbs|
|\N \N||Grated parmesan cheese|
Parboil zucchini until slightly tender when pierced with a fork. In a skillet, saute onion and garlic in cooking oil until transparent; add green pepper. When zucchini is parboiled, cut in half lengthwise and scoop out insides. Coarsely chop zucchini pulp and add to onion mix in skillet.
Season with salt and pepper and some tabasco sauce; add beaten eggs. Put zucchini shells in glass baking dish and fill each shell by the spoonful with mixture. Sprinkle tops of zucchini with some bread crumbs and parmesan cheese. Bake for 30 minutes at 375~.
Posted to EAT-L Digest by Sarah Gruenwald <sitm@...> on Jul 5, 1997