"Those who forget the pasta are condemned to reheat it."--Unknown

STUFFED EGGPLANT AND ZUCCHINI Recipe

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This recipe for STUFFED EGGPLANT AND ZUCCHINI, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 small eggplant
2 medium zucchini
4 tbsp olive oil
1 c chopped onions
3 cloves garlic, peeled and chopped
1 c chopped seeded tomatoes
1 c cooked rice
2 tbsp chopped Italian parsley
2 tbsp chopped fresh basil
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 c Parmesan cheese

Directions:
Directions:
Cut egg plant and zucchini in half lengthwise. Brush cut sides with 2 tablespoons olive oil and place face down on baking pan. Bake at 400 15 minutes. Keeping skins intact, remove flesh with spoon or melon baller, leaving 1/4 inch thick shells. Chop flesh and set aside.

In large skillet, heat remaining 2 tbsp olive oil and saute onions and garlic until onions are limp. Stir in reserved eggplant and zucchini flesh and cook 10 minutes over low heat. Add tomatoes, rice parsley, basil, salt, pepper and mozzarella cheese. Mound mixtures into vegetable shells. Sprinkle with Parmesan cheese and bake 15 minutes. Serve as side dish with roast or individually for lunch.

Number Of Servings:
Number Of Servings:
8

 

 

 

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