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STUFFED ZUCCHINI Recipe

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This recipe for STUFFED ZUCCHINI, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 medium zucchini
1/2 cup Ricotta cheese
1/4 tsp dry oregano
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
1 egg yolk
1/4 tsp black pepper
2 Tbsp Panko breadcrumbs

Directions:
Directions:
Trim the ends from the zucchini and cut them in half, lengthwise. Carefully scoop out the centers. Chop the zucchini centers finely and put into a bowl. Add the ricotta, oregano, garlic, Parmesan, egg yolk, pepper and breadcrumbs. Mix well. The mixture should be fairly soft. If it is too thick, add a little milk.
Fill the zucchini boats with the ricotta mixture. Arrange them close together in a well oiled shallow baking dish. Bake in a pre-heated 350 oven for 35 to 40 minutes, until the zucchini are tender and the filling is golden brown. Serve immediately.

Number Of Servings:
Number Of Servings:
four

 

 

 

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