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STUFFED ZUCCHINI BOATS Recipe

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This recipe for STUFFED ZUCCHINI BOATS is from 100 Years and Still Cookin'!, 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:  
6 medium zucchini
2 beaten eggs
1 12 oz. can whole kernel corn, drained
2 T. chopped green onion
1 t. seasoned salt
2 oz. sharp process American cheese, shredded (1/2 c.)
Directions:
Directions:
Cut ends off zucchini, but do not pare. Cook in boiling water for 5 - 7 minutes; drain. Cut in half lengthwise. Scoop out centers, leaving a 1/4" shell. Dice scooped out squash, drain excess liquid. Sprinkle diced squash and shells with a little salt. Combine eggs, corn, green onion, seasoned salt and the diced squash. Spoon into zucchini shells. Bake, uncovered in 350º oven for 25 minutes. Sprinkle cheese over tops; bake 4-5 minutes more.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is taken from the "Pot Pourri" cookbook put together by the Susanna Circle at CUMC in the early 1970's.

 

 

 

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