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Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini, by , is from What's Cooking '59? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maryann Bruno McCrea

Category:
Category:

Ingredients:  
Ingredients:  
3 medium zucchini
2 T. butter
1 c. chopped mushrooms
2 T. flour
1/4 tsp. oregano
1 c. shredded cheddar, mozzarella or Monterey Jack cheese
2 T. chopped pimento
1/4 c. grated Parmesan cheese

Directions:
Directions:
Cook whole zucchini in boiling salted water about 10 minutes. Drain. cut in half lengthwise. Scoop out centers leaving 1/4 in. shell. chop center and set aside. Melt butter. Sauté mushrooms until tender. Stir in flour and oregano. Remove from heat. Stir in cheddar and pimento. Stir in chopped zucchini. Heat mixture. fill zucchini shells (1/4 c. for each.) Sprinkle with Parmesan cheese. Broil for 3-5 minutes until hot.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a nice company vegetable that can be made in advance. I never made it with eggplant, but I'm sure it could be substituted.

 

 

 

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