Thursday, July 21, 2011

Stuffed Zucchini

This recipe came from Nancy Proctor who says she got it from Carmen who owned the Carmelle Reception Center on Highland Drive. I'm craving it again tonight, and I just finished the leftovers from Sunday. You can easily double the recipe.

3 zucchini
2 cups of bread, crusts removed, cubed
1/2 cup sauteed onion
Parmesan cheese

Boil zucchini in salt water until done but still firm
Drain zucchini, slice in half length-wise, scoop out inside, and turn zucchini over to drain. Drain as much liquid from insides as possible, then chop.
In a bowl, combine insides, onions, and bread.
Place zucchini, scooped side up, in a baking dish. Sprinkle with salt. Stuff onion mixture into zucchinis. Spread mayo on top and sprinkle with Parmesan cheese.
Bake at 350 F for 30 mins, until cheese is golden.

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