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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchini Fingers Recipe

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This recipe for Zucchini Fingers is from The Shogren Family 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:  
12 or more small zucchini

Stuffing:
1/2 - 1 cup dry bread crumbs
1/2 lb mushrooms, sliced
2 T butter
1/4 cup chopped onions
1 clove garlic, crushed
1 egg, beaten
Zucchini pulp
Spices: Fresh Basil and oregano, dill and parsley, or sage and poultry seasoning
2 - 3 T Parmesan cheese grated
Directions:
Directions:
Slice zucchini in half length-wise, remove the seeds and cut into three inch lengths. Reserve the pulp for the stuffing.

Saute mushrooms, zucchini pulp, and onions in butter. Remove from heat and stir in bread crumbs, garlic and spices. Add the beaten egg and mix until it sticks together.

Stuff with stuffing mixture and sprinkle with grated Place in shallow greased casserole, and bake at 350º for 1/2 hour.
Personal Notes:
Personal Notes:
Can be used as an appetizer or a vegetable side dish. I have also added chopped toasted almonds to the stuffing.

 

 

 

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