"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

Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini, by , is from The Dorris Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Dorris

Category:
Category:

Ingredients:  
Ingredients:  
6 medium zucchini
1 3 oz pkg cream cheese, softened
3 T onion, minced
1/2 t salt
1/4 t pepper
1 C sour cream
paprika

Directions:
Directions:
Preheat oven to 350

Put whole zucchini in boiling water to cover, reduce heat and simmer uncovered about 10 minutes. Cool. Cut lengthwise and scoop out center to a small bowl. Add cream cheese onion, salt & pepper to that small bowl. Stir well. Lay zucchini halves on greased baking dish. Put mixture in each. Spread sour cream evenly on top of each. Sprinkle with paprika. Bake at 350 for 10 - 15 minutes or till heated through

 

 

 

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