Categories: Sides

Ingredients

• 6 medium zucchini
• 1 1/2 cups soft bread crumbs
• 1/4 cup finely shredded Cheddar or Parmesan
• 1/4 cup finely chopped onion
• 1 tbsp. snipped fresh parsley
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 egg, slightly beaten
• 1/4 cup finely shredded Cheddar or Parmesan

Directions

1. Wash zucchini and trim ends; do not peel. In a covered Dutch oven, cook whole zucchini in lightly salted boiling water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off the top of each zucchini. Remove pulp, leaving about a 1/4-inch thick shell; reserve the pulp.

2. Preheat oven to 350. Chop enough of the zucchini pulp to measure 2 cups; place chopped pulp in a medium bowl. Stir the bread crumbs, 1/4 cup cheese, the onion, parsley, salt, pepper, and egg into chopped pulp until well mixed. Fill zucchini shells with pulp mixture.

3. Place stuffed zucchini in a shallow baking pan. Bake for 20 minutes. Sprinkle with 1/4 cup cheese; bake for 5-10 minutes more or until golden brown and heated through.

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