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Cheese-Stuffed Zucchini |
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Serves: 4 Print this Recipe2 zucchini small, about 8 inches long each Boiling water (MW) 1/3 cup carrots shredded 2/3 cup monterey jack-colby cheese shredded 1/2 teaspoon seasoned salt 1/8 teaspoon black pepper 2 teaspoons parmesan cheese grated Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 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 is from the Cook'n Quick & Easy collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cheese-Stuffed Zucchini Succotash Deluxe Creamed Potatoes And Peas Orange-Glazed Yams Golden Cauliflower |
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