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Cheese-Stuffed Zucchini |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cheese-Stuffed Zucchini recipe on the web!!_ zucchini small, about 8 inches long each Boiling water (MW) ___ cup carrots shredded ___ cup monterey jack-colby cheese shredded ___ teaspoon seasoned salt ___ teaspoon black pepper _ teaspoons parmesan cheese grated Adjust oven rack 6 inches from heat source. Preheat broiler. Cut zucchini in half lengthwise. Scoop out and reserve pulp, leaving a 1/4-inch shell. Place shells, cut-side up, in a 10-inch skillet. Add boiling water to a depth of 1/2 inch. Over medium heat, bring to a boil; cover and cook for 8 to 9 minutes or until fork tender (do not overcook). Drain upside down on paper towels. Meanwhile, place shredded carrot in a small bowl. Cover with boiling water. Let stand for 5 minutes or until wilted. Drain and squeeze dry. Finely chop zucchini pulp. Place in a medium bowl. Stir in Colby-Monterey Jack cheese, carrot, seasoned salt and pepper until blended. Spoon into shells. Sprinkle each with Parmesan cheese. Place shells in an 8 x 8 x 2-inch broiler-proof dish. Broil for 4 to 5 minutes or until hot and bubbly. Serve with chicken, beef, hamburgers or fish. Cheese-Stuffed Zucchini Succotash Deluxe Creamed Potatoes And Peas Orange-Glazed Yams Golden Cauliflower |
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