Zucchini and cheese boats
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Zucchini |
| 3 | tablespoons | Butter or margarine |
| 1 | cup | Soft white bread crumbs (about 2 slices) |
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | cup | Cooked rice |
| 1 | Egg | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Shredded mild cheddar cheese |
Directions
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.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 17 JUNE 1996
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