Stuffed Zucchini Squash

Name: Stuffed Zucchini Squash
Ingredients: 3 medium zucchini squash-each 6 to 7 inches long; salt to taste; 1 beaten egg; 1 tsp margarine or butter, melted, cooled; 1/4 c grated Parmesan Cheese; 2 Tbsp finely chipped onion; 2 Tbsp snipped fresh parsley; 1 1/2 c soft bread crumbs (2 slices); 1 Tbsp grated Parmesan cheese; dash of pepper

10 ingredients

9 steps

Ingredients

3 medium zucchini squash-each 6 to 7 inches long
salt to taste
1 beaten egg
1 tsp margarine or butter, melted, cooled
1/4 c grated Parmesan Cheese
2 Tbsp finely chipped onion
2 Tbsp snipped fresh parsley
1 1/2 c soft bread crumbs (2 slices)
1 Tbsp grated Parmesan cheese
dash of pepper

Directions

1

Trim ends of squash, do not peel. Cook whole in boiling water for 5 minutes or till tender crisp.
2

Cool slightly and cut in half lengthwise.
3

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

Chop pulp, sprinkle shells lightly with salt. Arrange in a 2 quart rectangular baking dish.
5

In medium mixing bowl, combine egg, margarine, 1/4 c Parmesan cheese, onion, parsley and pepper.
6

Stir in pulp and bread crumbs.
7

Spoon filling into shells and sprinkle with the 1 Tbsp Parmesan cheese.
8

Bake uncovered in 350 degree oven for about 20 minutes or until set and heated through.
9

6 servings.