Southwestern Stuffed Zucchini or Squash |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great way to use up all those zucchini (or even squash) from your garden. Enjoy! Ingredients:
6 medium zucchini or 6 medium squash |
3/4 teaspoon salt |
3/4 cup shredded monterey jack cheese |
1/2 cup chopped green onion |
5 bacon, slices cooked and crumbled |
3 small tomatillos, husked and chopped |
1/2 teaspoon pepper |
1/2 cup breadcrumbs |
2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted |
Directions:
1. Cut zicchini in half lengthwise, and remove seads.
2. Microwave, in batches, in a 11x7 glass dish on high for 5-7 minutes, or until tender.
3. Scoop out the pulp, keeping the shells intact; reserve the pulp. Sprinkle the shells with salt to taste.
4. Stir together reserved pulp, cheese, and the next four ingredients.
5. Fill the shells with the pulp mixture.
6. Place in a 13x9 baking dish.
7. Sprinkle evenly with bread crumbs; drizzle with butter.
8. Bake at 375 for 30 minutes.
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