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Cheese-Stuffed Zucchini Recipe

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This recipe for Cheese-Stuffed Zucchini, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Brewster
Added: Friday, October 23, 2009


6 zucchini 6"-7" long.

1 egg
1-1/2 cup grated cheddar cheese
1/2 cup small curd cottage cheese
2 Tbl. chopped parsley
2 Tbl. onion
1/2 tsp. salt
1/8 tsp. pepper

Cut ends off zucchini and boil in salted water to cover until barely tender - about 12 minutes. Remove and cut lengthwise. Scoop out center pulp. Invert to drain.

Arrange in baking pan.
Fill zucchini shells.
Toss 1/2 cup cracker crumbs
2 Tbl. melted butter and sprinkle on top.

Bake 350 for 25 minutes.

Personal Notes:
Personal Notes:
I use whatever size zucchini I get from the garden and adjust the filling to the amount of zucchini. This works well with bigger zucchini instead of 6 small ones.




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