Stuffed Zucchini Recipe
Ingredients
| 2 pounds small zucchini | ||
| Water | 1 , salted (As required) | |
| 2 eggs, slightly beaten | ||
| 1/3 cup fine dry bread crumbs | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, minced | |
| Few sprigs of parsley, minced | ||
| Salt, garlic salt, pepper, and thyme | ||
| Salt, garlic salt, pepper, and thyme | ||
Directions
Parboil whole zucchini in boiling, salted water for about 15 minutes, until barely tender.
Drain, trim ends, cut lengthwise in halves.
Carefully scoop out the pulp.
Arrange shells in a greased shallow baking dish.
Mash the scooped-out pulp; add the eggs, crumbs, cheese, oil, onion, parsley, and seasonings; mix well.
Sprinkle zucchini shells with salt and pepper, and fill with the pulp mixture.
Bake uncovered in a 350° oven for 25 to 30 minutes.
Drain, trim ends, cut lengthwise in halves.
Carefully scoop out the pulp.
Arrange shells in a greased shallow baking dish.
Mash the scooped-out pulp; add the eggs, crumbs, cheese, oil, onion, parsley, and seasonings; mix well.
Sprinkle zucchini shells with salt and pepper, and fill with the pulp mixture.
Bake uncovered in a 350° oven for 25 to 30 minutes.
Chef
