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Stuffed Zucchini |
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Serves: 8 Print this Recipe6 medium zucchini 3 cups soft bread crumbs 1/2 cup Parmesan cheese, grated 1 small onion, minced 3 teaspoons parsley, minced 1 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 2 teaspoons butter or margarine Wash and cut off ends of zucchini but don't peel; cook in boiling salted water for 5 minutes. Halve lengthwise; remove pulp and combine with soft bread crumbs, cheese, onion, parsley, salt, pepper, and eggs. Fill zucchini shells and dot with butter or margarine. Sprinkle with Parmesan cheese. Bake at 350°F for 30 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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