Duck Eggplant Stuffed Zucchini Recipe
Summary
Ingredients
| Zucchini | 2 Medium | |
| Water | ||
| Salt | To Taste | |
| Eggplant | 1 Can (10oz) | |
| 1/3 cup Progresso Italian-style Bread Crumbs | ||
| 1/2 cup Progresso Grated Parmesan Cheese | ||
Directions
Preheat oven to 350° F.
In a large covered skillet cook zucchini in 1-inch boiling water until barely tender, about 5 minutes.
Remove zucchini from water; tool slightly.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Lightly sprinkle shells with salt; set aside.
Chop pulp.
In a small bowl combine pulp with eggplant appetizer and bread crumbs.
Spoon into zucchini shells.
Sprinkle 2 tablespoons Parmesan cheese over each.
Place in a greased shallow baking pan.
Bake, uncovered, until shells are tender, about 25 minutes.
In a large covered skillet cook zucchini in 1-inch boiling water until barely tender, about 5 minutes.
Remove zucchini from water; tool slightly.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Lightly sprinkle shells with salt; set aside.
Chop pulp.
In a small bowl combine pulp with eggplant appetizer and bread crumbs.
Spoon into zucchini shells.
Sprinkle 2 tablespoons Parmesan cheese over each.
Place in a greased shallow baking pan.
Bake, uncovered, until shells are tender, about 25 minutes.
Chef
