Zucchini and cheese boats

Yield: 8 Servings

Measure Ingredient
4 larges Zucchini
3 tablespoons Butter or margarine
1 cup Soft white bread crumbs (about 2 slices)
1 medium Onion; chopped
1 \N Clove garlic; minced
1 cup Cooked rice
1 \N Egg
1 teaspoon Salt
¼ teaspoon Basil
¼ teaspoon Oregano
¼ teaspoon Black pepper
1 cup Shredded mild cheddar cheese

submitted by: sgjg6566@... (Julie, Michigan, USA) Hi everyone! This makes a great side-dish to chicken or pork! Cut a thin slice from top of zucchini; hollow out and chop up the hollowed out pieces. Parboil the zucchini shells in salted boiling water in large skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt butter or margarine in medium-size saucepan; toss 1 tbs with the bread crumbs in small bowl and reserve. Saute onion and garlic until soft in remaining butter in pan; add the chopped zucchini and cook 2 minutes. Stir in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the cheese-rice filling into zucchini shells; top with buttered crumbs. Arrange in a shallow casserole and bake in a 350 degree oven for 30 minutes or til crumbs are golden.

**This can be made ahead and refrigerated when the zucchini is stuffed.

Bake at 375 degrees for 35 minutes or until heated through.




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