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SOUTHWESTERN STUFFED ZUCCHINI Recipe

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This recipe for SOUTHWESTERN STUFFED ZUCCHINI, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Worden

Category:
Category:

Ingredients:  
Ingredients:  
6 medium zucchini or yellow squash
teaspoon salt
cup (3 ounces) shredded Monterey Jack cheese
cup chopped green onions
5 bacon slices, cooked and crumbled
3 small tomatillos, husked and chopped
teaspoon pepper
cup bread crumbs
2-3 tablespoons butter, melted

Directions:
Directions:
Cut zucchini in half lengthwise, and remove seeds. Microwave, in batches, in a 11x7 inch glass dish at high 5-7 minutes or until tender.
Scoop out the pulp, keeping shells intact; reserve pulp. Sprinkle shells with salt.
Stir together reserved pulp, cheese, and next 4 ingredients.
Fill shells with pulp mixture; place in a 9"x13" baking dish. Sprinkle evenly with bread crumbs; drizzle with butter. Bake at 375 degrees for 30 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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