"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Zucchini Recipe

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

Contributor:  
Contributor:  
Ann Moody
Added: Wednesday, December 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 medium zucchini
2 c. soft bread crumbs
1 egg, beaten
3 T. finely shopped onion
2 T. melted margarine
1 T. parsley
1/8 tsp. pepper
1/2 c. shredded cheddar cheese

Directions:
Directions:
Wash zucchini; do not peel. Cut off ends. Cook whole in boiling, salted water for 7 minutes. Cut in half length-wise. Scoop out half of pulp from each to form boats. Sprinkle inside with salt. Chop pulp; combine with crumbs, egg, onion, margarine, parsley, pepper and salt to taste. Fill shells. Place in shallow baking dish. Bake uncovered at 350 for 25 to 30 minutes. Sprinkle with 1.2 cup shredded cheese. Bake 1 more minute.

 

 

 

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