Stuffed Zucchini Recipe
Ingredients
| Zucchini | 2 Medium | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 1 Tablespoon | |
| 1/2 cup cream style cottage cheese | ||
| Cooked rice | 1/2 Cup (16 tbs) | |
| 1/2 cup chopped fully cooked ham | ||
| Egg | 1 , beaten | |
| Snipped parsley | 1 Tablespoon | |
| Dried basil | 1/8 Teaspoon, crushed | |
| 2 slices sharp American cheese, cut in 16 strips | ||
Directions
Wash zucchini; trim ends.
Cook in boiling water just till tender, 8 to 10 minutes.
Halve lengthwise.
Remove centers; dice to make 3/4 cup.
Set shells aside.
Cook onion in butter till tender.
Stir in diced zucchini, cottage cheese, rice, ham, egg, parsley, basil, 1/4 teaspoon salt, and dash pepper.
Lightly salt zucchini shells; fill with ham mixture.
Place in 12x7 1/2x2 inch baking dish.
Bake, covered, at 350° for 25 minutes.
Place 4 cheese strips on each.
Bake, uncovered, 2 to 3 minutes
Cook in boiling water just till tender, 8 to 10 minutes.
Halve lengthwise.
Remove centers; dice to make 3/4 cup.
Set shells aside.
Cook onion in butter till tender.
Stir in diced zucchini, cottage cheese, rice, ham, egg, parsley, basil, 1/4 teaspoon salt, and dash pepper.
Lightly salt zucchini shells; fill with ham mixture.
Place in 12x7 1/2x2 inch baking dish.
Bake, covered, at 350° for 25 minutes.
Place 4 cheese strips on each.
Bake, uncovered, 2 to 3 minutes
Chef
