Simple Stuffed Zucchini or Squash |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand. Ingredients:
6 medium zucchini or 6 medium yellow squash |
3 cups butter-flavored cracker crumbs |
1/2 cup grated parmesan cheese |
1 small onion, minced |
3 teaspoons dried parsley |
1 dash pepper |
1 teaspoon salt |
2 eggs, beaten |
2 tablespoons butter |
Directions:
1. Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
2. Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
3. Bake at 350 degrees for 30 minutes.
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