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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Stuffed Zucchini Recipe

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This recipe for Baked Stuffed Zucchini is from Aunt Dorothy's 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:  
3 medium size zucchini (about 1 pound), trimmed
1 1/2 cups of crumbled buttery round crackers
1/2 cup grated parmesan cheese
2 tablespoons minced onion
1 1/2 tablespoons minced parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg lightly beaten
1 tablespoon butter or margarine
Directions:
Directions:
Preheat oven to moderate (350)
Cook zucchini in boiling salted water to cover in large pot, 5 minutes. Drain; halve lengthwise; scoop out pulp with a spoon, leaving shell intact. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup of the parmesan, onion, parsley, salt pepper and egg in medium size bowl
spoon crumb mixture into zucchini shells, mounding in center. Dot with butter; sprinkle with remaining Parmesan. Place in baking dish.
Bake in preheated oven for 30 minutes or until lightly browned

 

 

 

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