|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Stuffed Zucchini |
|
Serves: 6 Print this Recipe3 zucchini medium 1/2 cup celery chopped 1/2 cup green onions chopped, including some green 1/4 cup butter or margarine 1 cup crackers crumbs, saltine 1/2 cup parmesan cheese grated Paprika Place whole unpeeled zucchini in boiling water to cover; reduce heat and simmer, uncovered, until nearly tender, about 10 minutes. Cool. Meanwhile, in a medium skillet over medium heat, sauté celery and green onions in butter or margarine for 4 minutes or until tender but not browned. Cut each zucchini in half lengthwise and scoop out seeds. Drain zucchini halves. Chop seeds and place in a small bowl. Add sautéed vegetables, cracker crumbs and cheese. Arrange zucchini halves in a 3-quart oblong baking dish; spoon mixture into each half. Sprinkle with paprika. Bake at 400° for 15 to 20 minutes or until lightly browned. Serve immediately. * Cooking time for the zucchini depends upon the size. They must not be overcooked. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Creamed Potatoes And Peas Creamed Tomatoes Easy Baked Beans Fruit Glacé Bake Mashed Sweet Potatoes Pickled Cucumbers Savory Turkey Dressing Stuffed Zucchini Twice Baked Potatoes Wild Rice Casserole Zucchini Or Yellow Squash Casserole |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
