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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Ruth's Stuffed Zucchini Recipe

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This recipe for Ruth's Stuffed Zucchini is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. zucchini
2 tbsp of parsley
1 clove of garlic (minced)
2 beaten eggs (Eggbeaters work just as well)
1/2 cup nippy cheddar cheese (grated)
1 heaping tbsp bread or cracker crumbs
1/4 cup Canola Oil
Salt and pepper to taste
Pinch of marjoram
Dash of paprika
Directions:
Directions:
Cut off stems of the zucchini, wash thoroughly. Boil in salted water for 10 or 15 minutes.
Cool and cut in half lengthwise.
Scoop out the insides and lay the halves in an oiled pan side by side.
Squeeze excess moisture from the pulp, chop it fine and mix with parsley & clove of garlic.
Add 2 beaten eggs, the cheese, breadcrumbs, oil, salt & pepper & marjoram - and mix.
Fill the cavities of the squash with the mix and sprinkle with paprika.
Bake until brown at 350 degrees for 40 minutes.
This recipe fills one and a half 10 1/2 X 14 3/4 in. baking dishes.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
(Like many of Mom's recipes, this requires a touch of paprika on top!)

 

 

 

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