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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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CHEESE STUFFED ZUCCHINI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. Ingredients:
6 zucchini |
salted water |
2 eggs |
1-1/4 cups grated medium cheddar cheese |
1/2 cup cottage cheese |
2 teaspoons dry onion flakes |
2 teaspoons parsley flakes |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Cut ends off zucchini and cook whole in boiling salted water for 12 minutes.
2. Remove from water then cut in half lengthwise.
3. Scoop out pulp leaving some next to skin then put pulp into bowl.
4. Invert zucchini to drain on paper towels.
5. Add eggs to pulp then beat well with spoon.
6. Add cheddar cheese, cottage cheese, onion, parsley, salt and pepper then mix together.
7. Fill each shell and arrange in greased baking dish.
8. Bake uncovered at 350 for 20 minutes.
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