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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 medium zucchini, cleaned |
2 cups buttery cracker crumbs |
1 small onion, chopped |
1/2 cup grated parmesan cheese |
3 tablespoons chopped fresh parsley |
2 tablespoons butter or margarine, melted |
1 teaspoon salt |
1/8 teaspoon pepper |
2 eggs, beaten |
additional grated parmesan cheese |
Directions:
1. Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain.
2. Cut zucchini in half lengthwise. Scoop out pulp, leaving firm shells; chop pulp.
3. Combine chopped pulp, cracker crumbs, onion, 1/2 cup cheese, parsley, butter, salt, pepper, and eggs; mix well.
4. Place zucchini shells in a lightly greased 15-x 10-x 1-inch jellyroll pan. Spoon zucchini mixture into shells; sprinkle with additional Parmesan cheese. Bake at 350° for 30 minutes or until stuffing is lightly browned. Serve immediately.
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