Baked Stuffed Zucchini

Title:
Baked Stuffed Zucchini

Yield:
4 Servings

Categories:
Cheese,
Vegetables




Ingredients:





     4    Zucchini; 1/2 pound each


     2 tb Margarine


     2    Scallions; chopped


   1/2 lb Mushrooms; chopped


   1/2 c  Walnuts; chopped


     1 c  Soft bread crumbs


     4    Eggs


     2 tb Fresh parsley; minced


     1 tb Fresh basil; chopped


   1/2 c  Grated Parmesan cheese


          Salt; to taste


          Black pepper; to taste






 1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp,


 leaving shells 1/4-inch thick. 2. Drop shells into boiling water and boil


 for 5 minutes. 3. Chop pulp and saut? in margarine. Add scallion (or green


 onions) and mushrooms; saut? 3 minutes longer. Add nuts and remove from


 heat. 4. Beat eggs with parsley, basil, salt and pepper to taste. 5. Add


 egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini


 shells which have been drained. Top with grated cheese. Use your choice of


 cheese; Parmesan is only one suggestion. 6. Place into a baking dish which


 has been greased with margarine. Add 1/2 inch of water and bake, uncovered,


 in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes,


 then serve.


 


 Recipe by: Jo Anne Merrill


 


 Posted to recipelu-digest by "Valerie Whittle" 
on Feb


 4, 1998