Baked Stuffed Zucchini
Category: Vegetables
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Serves/Makes: 4
Ready in: 30-60 minutes
- 4 zucchini, 1/2 pound each
- 2 tablespoons margarine
- 2 scallions, chopped
- 1/2 pound mushrooms, chopped
- 1/2 cup walnuts, chopped
- 1 cup soft bread crumbs
- 4 eggs
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- salt and black pepper, to taste
Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saute in margarine. Add scallion and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water to pan and bake, uncovered, in preheated 350 degrees F oven for about 30 minutes. Let stand 5 minutes, then serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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