Stuffed Zucchini
Stuffed Zucchini is an moderately easy dinner. Made with 4 medium sized zucchini (1 1/2 lb.), 1 egg, 1/4 c. grated parmesan cheese, 1 tbsp. parsley flakes and 1 tsp. italian seasoning, crushed, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Cut a thin slice lengthwise from each zucchini; scoop out pulp leaving a 1/4-inch shell.
Set shells aside.
Finely chop pulp (makes about 2 cups).
In a small bowl, combine pulp, egg, Parmesan cheese, parsley, Italian seasoning, salt, black pepper and garlic powder; mix well.
Spoon into reserved zucchini shells.
Combine bread crumbs and oil.
Sprinkle over tops.
Place zucchini in shallow casserole.
Pour hot water around zucchini to depth of 1/4-inch.
Bake, covered, until zucchini is almost tender, about 30 minutes.
Uncover and bake until tender, about 15 minutes longer.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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