Stuffed Zucchini

Name: Stuffed Zucchini
Ingredients: 3 medium-size zucchini; 2 Tbsp. chopped onion; 1 Tbsp. butter; 1 c. Provolone or Monterey Jack cheese; 2 Tbsp. flour; 2 Tbsp. sour cream; 2 Tbsp. parmesan cheese; 1/2 tsp. salt; 1/2 tsp. dried basil

9 ingredients

10 steps

Ingredients

3 medium-size zucchini
2 Tbsp. chopped onion
1 Tbsp. butter
1 c. Provolone or Monterey Jack cheese
2 Tbsp. flour
2 Tbsp. sour cream
2 Tbsp. parmesan cheese
1/2 tsp. salt
1/2 tsp. dried basil

Directions

1

Preheat oven to 350°.
2

Cut off ends of zucchini and cut them in half, lengthwise.
3

Cook zucchini in 1-inch deep salted boiling water for 5 to 10 minutes, until crisp, yet tender.
4

Drain.
5

Scoop out pulp, leaving 1/4 inch shell.
6

Chop enough pulp to make about 3/4 cup.
7

Saute onion in butter.
8

Combine with remaining ingredients, including pulp.
9

Spoon evenly into zucchini shells. Place shells into a greased 9 X 13-inch baking dish.
10

Bake uncovered for 25 minutes.