Stuffed Zucchini
Stuffed Zucchini is an impressive dinner. Made with 7 fresh zucchini (4 to 6 inches long), 1/2 c. chopped onion, 1/4 c. vegetable oil, 1/2 c. coarsely chopped fresh mushrooms and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Scoop out insides of zucchini (melon baller works great), leaving about 1/4-inch sell.
Finely chop zucchini pulp; set aside.
Saute onion in oil in heavy skillet.
Add mushrooms, garlic and remaining reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
Add cream cheese, eggs, Parmesan cheese, parsley, salt and pepper.
Mix well; cook for 10 minutes.
Cool slightly and fill zucchini shells.
Sprinkle with additional Parmesan cheese.
Place on cookie sheets.
Bake for 30 minutes at 350Β° until bubbly and golden brown on top.
Yield
7 servings.
π· Perfect Pairings
Complete your meal with these
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