| Stuffed Zucchini Parmesan |
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1-1/2 lbs. small zucchini
1-1/2 c. fresh bread crumbs
3/4 c. grated Parmesan cheese, reserve 1/4 c. for topping
1/4 c. minced onion
2 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. margarine |
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| Instructions |
| Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1 teaspoon salt in boiling water, covered until tender (about 5 to 7 minutes). Preheat oven to 350 degrees. Cut zucchini in half, lengthwise. Carefully remove squash from shells with spoon. Chop into small pieces, then combine with remaining ingredients except butter and 1/4 cup cheese. Pile mixture lightly into zucchini shells. Dot with margarine. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes or until light brown on top.
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