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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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When you have an abundance of Zucchini this is a nice dish. It compliments your main meal and the aroma while it is cooking definitely will whet your appetite. BON APPETIT. Ingredients:
6 medium zucchini |
2 cups dry breadcrumbs |
2 eggs, lightly beaten |
1 tomato, diced |
1/4 cup onion |
1/3 cup parmesan cheese or 1/3 cup romano cheese |
1/4 cup fresh parsley, minced |
2 mince garlic cloves |
1/2 cup chicken broth |
1/2 teaspoon salt |
1 teaspoon basil |
1 teaspoon italian seasoning |
1/8 teaspoon pepper |
1 tablespoon butter |
mozzarella cheese |
Directions:
1. Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.
2. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
3. Place in greased 13x9x2-inch baking dish. Drizzle with butter. Bake, uncovered at 350° for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.
4. *You could substitute oregano instead of italian seasoning. I also use more of the basit and italian seasoning as I enjoy a more intense flavor.Season to suit.
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