baked stuffed zucchini
(1 rating)
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I found this recipe in a Joy Of Cooking Cookbook years ago and adapted it to meet my needs. It was a hit with my hubby and my family.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For baked stuffed zucchini
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2 mdzucchini
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2 tspolive oil or butter
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3 Tbspfinely chopped onion
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1clove garlic, minced
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1 lgegg, lightly beaten
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1/2 cgrated parmesan cheese
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1/3 citalian bread crumbs
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2 Tbspchopped parsley
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2 tspthyme
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salt and pepper to taste.
How To Make baked stuffed zucchini
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1Halve the zucchini lengthwise. Carefully scrape out the pulp, leaving a 3/8 inch thick shell. Coarsely chop the pulp. Heat the onion in oil or butter in a small skillet until moistened. Squeeze the moisture out of the chopped zucchini. Add it to the pan along with the garlic. Cook 2 minutes. Turn into a bowl.
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2Combine with the egg, thyme, cheese, bread crumbs parsley, salt, and pepper. Fill shells. Place in baking dish. Add water to come 1/4 inch up sides of shells. Bake at 400 degrees until zucchini is tender and top is brown, about 30 minutes.
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