Baked Stuffed Zucchini


Photo: flickr user Ned Raggett

Tags:

dairy
Cheese
vegetable

Yield:

4.0 servings

Added:

September 4, 2010

Creator:

Anonymous

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Ingredients

4 pounds x Zucchini, ½ each
2 tablespoons Margarine
2 Scallions, chopped
1/2 pound Mushrooms, chopped
1/2 cup Walnuts, chopped
1 cup Soft bread crumbs
4 Eggs
2 tablespoons Fresh parsley, minced
1 tablespoon Fresh basil, chopped
1/2 cup Grated Parmesan cheese
Salt, to taste
Black pepper, to taste

Preparation

1
1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick.
2
2. Drop shells into boiling water and boil for 5 minutes.
3
3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat.
4
4. Beat eggs with parsley, basil, salt and pepper to taste.
5
5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion.
6
6. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve.

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