Baked Stuffed Zucchini
By: Anonymous
Published: Saturday, September 4, 2010 - 1:19pm

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.