Stuffed Zucchini

1. 1

   Parboil whole zucchini in boiling, salted water for 15 minutes, until barely tender.

2. 2

   Drain, trim ends and cut lengthwise in halves.

3. 3

   Carefully scoop out the pulp.

4. 4

   Arrange shells in a greased shallow baking dish.

5. 5

   Mash the scooped out pulp; add the eggs, crumbs, cheese, butter, onion, parsley, seasonings and garlic; mix well. Fill zucchini shells with the pulp mixture. Bake, uncovered, in a 350u00b0 oven for 25 to 30 minutes.

6. 6

   Serves 6.

No nutritional information available.

No additional tips available.