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Stuffed Zucchini

Yield 12 servings


  • 6 medium zucchini, cleaned
  • 2 cups buttery cracker crumbs
  • 1 small onion, chopped
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs, beaten
  • Additional grated Parmesan cheese

How to Make It

  1. Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain.

  2. Cut zucchini in half lengthwise. Scoop out pulp, leaving firm shells; chop pulp.

  3. Combine chopped pulp, cracker crumbs, onion, 1/2 cup cheese, parsley, butter, salt, pepper, and eggs; mix well.

  4. Place zucchini shells in a lightly greased 15-x 10-x 1-inch jellyroll pan. Spoon zucchini mixture into shells; sprinkle with additional Parmesan cheese. Bake at 350° for 30 minutes or until stuffing is lightly browned. Serve immediately.

Oxmoor House Homestyle Recipes