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"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

Zucchini Stuffers Recipe

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This recipe for Zucchini Stuffers is from The Perfect Blend, 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:  
3 small zucchinis
1 tbsp olive oil
1 clove garlic, minced
1/4 cup finely minced onion
1/2 cup seasoned bread crumbs
2 tbsp parmesan cheese
1 tsp italian herb seasoning
4 tbsp chicken broth
salt and pepper to taste
2 tbsp shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 375º. Slice zucchini in half lengthwise, then in half widthwise. Remove center of the zucchini with a spoon (save this for filling), leaving 12 hollow shells. Chop the core of the zucchini. Heat olive oil over medium heat in a 8" skillet. Saute the garlic, onion and zucchini until golden, about 2 minutes. Remove from heat and add bread crumbs, parmesan cheese, Italian seasoning, broth and salt and pepper to taste. Fill zucchini shells with the stuffing. Generously spray a 9x13 baking dish and place zucchini shells inside. Top stuffed zucchini with shredded mozzarella; cover and place in the center of the oven. Bake for 30 minutes or until zucchini is tender. Serve hot.

 

 

 

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