Stuffed Zucchini Squash
Stuffed Zucchini Squash is an moderately easy dinner. Made with 3 medium zucchini squash-each 6 to 7 inches long, salt to taste, 1 beaten egg, 1 tsp margarine or butter, melted, cooled and 1/4 c grated parmesan cheese, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Trim ends of squash, do not peel. Cook whole in boiling water for 5 minutes or till tender crisp.
Cool slightly and cut in half lengthwise.
Scoop out pulp, leaving 1/4 inch thick shell.
Chop pulp, sprinkle shells lightly with salt. Arrange in a 2 quart rectangular baking dish.
In medium mixing bowl, combine egg, margarine, 1/4 c Parmesan cheese, onion, parsley and pepper.
Stir in pulp and bread crumbs.
Spoon filling into shells and sprinkle with the 1 Tbsp Parmesan cheese.
Bake uncovered in 350 degree oven for about 20 minutes or until set and heated through.
6 servings.
π· Perfect Pairings
Complete your meal with these
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