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Stuffed Zucchini Recipe

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

Contributor:  
Contributor:  
Megan Schank
Added: Sunday, June 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini
1/3 c finely chopped onion
1 TBSP cooking oil
2 tsp all purpose flour
1/2 tsp. dried basil crushed
1/8 tsp. pepper
1/2 c milk
1 beaten egg
1/3 c grated Parmesan cheese

Directions:
Directions:
Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2 quart square baking dish. Microwave for 2-3 min. or until tender. Scoop out pulp, leaving a 1/4 inch shell. Set aside. Finely chop the zucchini pulp; set aside.
In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 min. more. Gradually add zucchini mixture to egg. Stir in Parmesan. Spoon mixture into zucchini shells; place in 2 qrt dish. Bake uncovered 350 for 25 - 30 min or till filling is lightly browned.

Number Of Servings:
Number Of Servings:
4 side dish servings

 

 

 

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