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Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini is from Kropf-Higgins Family 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:  
6 medium-size zucchini
6 bacon slices
¾ cup chopped onion
1 clove garlic, minced
1 can (4 oz.) mushrooms stems and pieces, drained
⅔ cup seasoned bread stuffing mix
⅓ cup wheat germ
2 Tbsp. grated Parmesan cheese
1 Tbsp. catsup
¾ teaspoon Basil
½ teaspoon Salt
⅛ teaspoon pepper
Directions:
Directions:
Cook Zucchini in boiling water 5-10 minutes or until tender. Cool. Cook baron until crisp. Drain and crumble. Reserve 3 tablespoons drippings. Set aside. Sauté onion and garlic in drippings. Add mushrooms and cook 5 minutes, stirring occasionally.
Slice zucchini lengthwise. Scoop out and chop centers. Add chopped center and all other ingredients except bacon to mushroom mixture, Mix well. If mixture is too dry add a little water. Fill zucchini shells with mixture. Sprinkle bacon over top. Place in large shallow baking pan . Bake at 400ºF. for 15-20 minutes.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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