Stuffed Zucchini

1. 1

   Wash zucchini; trim ends, then parboil whole in boiling salted water for about 15 minutes.

2. 2

   Drain.

3. 3

   When cool enough to handle, cut lengthwise in halves.

4. 4

   With a teaspoon, carefully scoop out pulp, leaving a thin wall of the squash.

5. 5

   Arrange shells in a greased shallow baking dish.

6. 6

   Mash the scooped out pulp; add all the remaining ingredients and mix thoroughly.

7. 7

   Sprinkle zucchini shells with salt and pepper, then fill with pulp mixture.

8. 8

   Bake at 350u00b0 for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.