| Stuffed Zucchini Parmesan
1 1/2 pounds of small zucchini
1 1/2 cup of fresh bread crumbs
3/4 cup of grated Parmesan cheese, reserve 1/4 c. for topping
1/4 cup of minced onion
2 tablespoons of chopped parsley
1 teaspoon of salt
1/8 teaspoon of pepper
2 eggs, beaten
2 tablespoons of margarine |
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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 350ºF. Cut the 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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