Stuffed Zucchini

Name: Stuffed Zucchini
Ingredients: 2 lb. small zucchini; boiling, salted water; 2 eggs, slightly beaten; 1/3 c. fine dry bread crumbs; 1/3 c. grated Parmesan cheese; 1/4 c. melted butter; 1 small onion, minced; few sprigs parsley, minced; salt, pepper and thyme; 1 clove garlic, minced

10 ingredients

6 steps

Ingredients

2 lb. small zucchini
boiling, salted water
2 eggs, slightly beaten
1/3 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/4 c. melted butter
1 small onion, minced
few sprigs parsley, minced
salt, pepper and thyme
1 clove garlic, minced

Directions

1

Parboil whole zucchini in boiling, salted water for 15 minutes, until barely tender.
2

Drain, trim ends and cut lengthwise in halves.
3

Carefully scoop out the pulp.
4

Arrange shells in a greased shallow baking dish.
5

Mash the scooped out pulp; add the eggs, crumbs, cheese, butter, onion, parsley, seasonings and garlic; mix well. Fill zucchini shells with the pulp mixture. Bake, uncovered, in a 350° oven for 25 to 30 minutes.
6

Serves 6.