"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Durkin's Cookbook
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 whole zucchini
1 c sour cream
1/2 c bread crumbs
1/2 c Parmesan cheese (grated)
1 tbsp minced onion
Pepper
Cheddar cheese (grated)
12 slices Cooked bacon slices

Directions:
Directions:
Cook the whole zucchini in boiling water until just tender (appx 10 minutes). Be careful not to overcook. Drain well, Slice zucchini lengthwise and scrape centers out in a bowl. Drain pulp. Mix the mashed, drained centers with remaining ingredients (except Cheddar cheese and Bacon). Restuff zucchini with mixture and cover with bacon slices and cheese. Bake in 11 x 14 pan or cookie sheet in 350 oven for 20-25 minutes or until cheese melts.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great with barbequed steaks. Also a super way to use up your prolific summer zucchini.

 

 

 

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