Stuffed Zucchini
This is one of the recipes from Karen’s box of handwritten cards. Stuffed zucchini is a simple, satisfying way to use up the zucchini that always seems to take over a summer garden. The boats get scooped, mixed with their own flesh, bread crumbs, and two kinds of cheese, then baked until golden.
Ingredients
- 1 1/2 pounds zucchini, halved
- 1 1/2 cups bread crumbs
- 2 oz shredded cheddar cheese
- 1/4 cup minced onion
- 2 tablespoons parsley
- 1 1/4 teaspoons salt
- 1/4 cup Parmesan cheese
- 2 eggs, beaten
- 2 tablespoons butter, diced
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Add the zucchini and cook until tender, about 15 minutes. Drain, then scoop out the flesh, keeping the shells intact.
- In a bowl, combine the zucchini flesh, bread crumbs, cheddar, onion, parsley, salt, most of the Parmesan, and the beaten eggs.
- Fill the zucchini boats with the mixture. Dot the tops with the diced butter and sprinkle with the remaining Parmesan.
- Bake for 30 minutes.
Nutrition (estimated): about 360 calories per serving, based on 4 servings. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
