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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Stuffed Zucchini Squash Recipe

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This recipe for Stuffed Zucchini Squash is from Ga-ga's 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:  
4 medium size zucchini squash
1/2 stick butter
1/2 med onion, chopped.
2 ears of fresh corn, cut off the cob
1/4 C red bell pepper
1/2 C fresh parsley, chopped
1/2 C G F bread crumbs
1/4 C Parmesan cheese
Onion powder
S & P
Paprika

Directions:
Directions:
Preheatoven to 375 degrees.
Cook the zucchinis, whole, in the microwave or oven until slightly tender but not overly done.
When cool, slice the squash in half lengthwise and scoop out the center, forming a boat.
Finely chop the squash meat.
Melt butter is a skillet; sauté squash, onion, corn & bell pepper. Sauté until done & little liquid left in the skillet.
Add seasonings, 1/4 C of the breadcrumbs, 1/4 C Parmesan cheese & the parsley, saving the other 1/4 C of breadcrumbs and a little parsley for garnish.
Stuff the zucchini shells with the mixture and top with the remaining breadcrumbs & a sprinkle of paprika on each of the squash.
Bake until heated through, about 30 minutes.
Remove from the oven and add the remainder of the parsley to the tops of the squash for garnish.

Number Of Servings:
Number Of Servings:
8

 

 

 

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