Cheese-Stuffed Zucchini

1. 1

   Preheat oven to 350.

2. 2

   In a saucepan combine zucchini with salted water to cover; bring to a boil, decrease heat to low, cover, and simmer for about 7 minutes until partially cooked.

3. 3

   Drain and immerse in cold water to cool; drain again.

4. 4

   Cut zucchini halves in half lengthwise; using a small spoon scoop out seeds and a small amount of pulp.

5. 5

   Place zucchini, cut sides down, on paper towels to drain for a few minutes.

6. 6

   In a bowl, mix the cheeses, parsley, and crumbs together; stir to mix.

7. 7

   Arrange zucchini pieces, hollow side up, in an oiled baking dish.

8. 8

   Fill each piece with an equal amount of cheese mixtures.

9. 9

   Sprinkle with paprika; bake, uncovered, for 20 minutes until zucchini are tender and cheese is melted; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.