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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini is from Favorites from Homemade To Go, 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:  
6 med zucchini
1/2 c sour cream
2 c Pepperidge Farm herb seasoning stuffing
1/2 c grated parmesan cheese
1 small onion, finely chopped
2 eggs
1 t Italian seasoning
1 t salt
1 t pepper
Directions:
Directions:
Cut off the ends and boil the zucchini in salted water for about 5 minutes. Cool enough to handle, then cut lengthwise and hull out the insides into a separate bowl and chop. Mix with remaining ingredients and stuff into hulled-out zucchini shells. Dot with butter or spray tops with a non-stick cooking spray. Bake at 350º for about 30 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Yellow squash can be substituted for zucchini.

 

 

 

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