Stuffed Zucchini(Serves Two)

11 ingredients
5 steps

Ingredients

  • 2 (approximately 8-inches long) zucchini
  • 1/4 lb. lean ground beef
  • 1 Tbsp. dry bread crumbs
  • 1 tsp. catsup
  • 1/2 tsp. Worcestershire sauce
  • 1 Tbsp. each: instant minced onion and chopped parsley
  • 1 tsp. celery salt
  • 1 tsp. oregano
  • dash each: garlic powder and pepper
  • 1 egg, beaten
  • 4 Tbsp. Parmesan cheese

Directions

  1. 1
    Wash zucchini; cut off ends and halve lengthwise.
  2. 2
    Drop into pot of boiling water and cook until slightly tender.
  3. 3
    Plunge zucchini into cold water, allow to cool, then drain.
  4. 4
    Scoop out pulp with a spoon, leaving shell about 1/4-inch thick.
  5. 5
    Drain shells on paper towels.

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