"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Stuffed Zucchini Recipe

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

Contributor:  
Contributor:  
Mildred Greene (a.k.a. Nan, Grandma Greene, Aunt Mil)
Added: Monday, January 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 zucchinis
24 saltines
1 egg
2 ounces sharp cheddar cheese, cubed
1 small onion, finely chopped
1/2 t. salt
dash of black pepper
1 small jar chopped pimento
1 T. melted margarine

Directions:
Directions:
Wash zucchini, cut off ends, cook in boiling salted water for 5 minutes. Cool & cut lengthwise. Scoop out the pulp, chop, & reserve. Crush the crackers & reserve 1/4 cup to sprinkle on top. Mix remainder ingredients with cracker crumbs & chopped pulp. Stuff the shells. Mix the 1/4 cup cracker crumbs with margarine & sprinkle on top. Bake 35 minutes @ 350.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If you have an abundance of zucchini, you can make lots of these and freeze them. They can be baked frozen for 45 - 50 minutes.

 

 

 

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