"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

June's Stuffed Zucchini Recipe

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This recipe for June's Stuffed Zucchini, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone

Category:
Category:

Ingredients:  
Ingredients:  
1 medium zucchini
10 to 12 fresh mushrooms, sliced
1 small onion, chopped
2 T. butter
1/2 C. Parmesan cheese
1/2 C. Ritz cracker crumbs

Directions:
Directions:
Par-boil zucchini and cut lengthwise. Scoop out inside and mix with mushrooms and onion and saute in butter. Add cheese and cracker crumbs. Fill halves, place in casserole pan and bake at 350 for 15 mins.

Personal Notes:
Personal Notes:
Buttery and good.

 

 

 

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