Stuffed Zucchini

1. 1

   Cut zucchini in half lengthwise.

2. 2

   With a small spoon, scoop out zucchini centers, making 1/4-inch thick shells.

3. 3

   Finely chop zucchini centers.

4. 4

   In a large skillet over medium-high heat, combine chopped zucchini with 1 tablespoon butter and onions.

5. 5

   Stir often until zucchini is lightly browned, about 10 minutes.

6. 6

   Stir together zucchini mixture, rice, cheese and egg.

7. 7

   Mound filling equally into zucchini shells in a 9 x 13-inch baking pan.

8. 8

   Cover tightly with foil; bake in a 400u00b0 oven until zucchini shells are tender when pierced, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.