Zucchini Suppers Recipe
Ingredients
| 6 zucchini, about 7 inches long, straight, and well filled out | ||
| Boiling salted water | ||
| Eggs | 2 , Well beaten | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| 1/2 cup small curd cottage cheese | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
Directions
Cut off ends and scrub zucchini well; cook them whole in boiling, salted water to cover for about 12 minutes, or until they are tender but still firm.
Remove the squash from the water and cut each one in half lengthwise.
Scoop out the center pulp and invert each "slipper" to drain briefly.
Meanwhile mix together the eggs, Cheddar, cottage cheese, parsley, salt, and pepper.
Fill each zucchini shell with the cheese mixture and arrange in a greased baking dish.
Bake uncovered in a moderate oven (350°) for 15 minutes.
Then turn oven to 450° for 5 minutes, or until the cheese topping is browned.
Remove the squash from the water and cut each one in half lengthwise.
Scoop out the center pulp and invert each "slipper" to drain briefly.
Meanwhile mix together the eggs, Cheddar, cottage cheese, parsley, salt, and pepper.
Fill each zucchini shell with the cheese mixture and arrange in a greased baking dish.
Bake uncovered in a moderate oven (350°) for 15 minutes.
Then turn oven to 450° for 5 minutes, or until the cheese topping is browned.
Chef
