Bread Stuffed Zucchini Recipe

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Zucchini makes a great container for a filling of the squash, bread crumbs, cheese and onion.

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Bread Stuffed Zucchini Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 medium zucchini squash
1/4 teaspoon salt
1 small onion, minced
2 tablespoons vegetable oil
2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley
Salt and pepper to taste

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. In a large saucepan, bring 8 cups water and salt to a boil. Add zucchini shells; cover and boil for 2 minutes. Drain and set aside. Chop zucchini pulp.
In a large skillet, saute the onion and chopped zucchini in oil until tender. Remove from the heat. Stir in the egg, bread crumbs, cheese, parsley, salt and pepper. Fill shells. Place in a greased baking dish. Bake at 375° for 15 minutes or until filling reaches 160° and is heated through. Yield: 4 servings.

Nutritional Analysis: 2 stuffed zucchini (calculated without salt and pepper) equals 208 calories, 12 g fat (3 g saturated fat), 110 mg cholesterol, 396 mg sodium, 18 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Stuffed Zucchini in Country Woman July/August 1992, p35