Monday, August 15, 2011

Stuffed Zucchini... so good

Stuffed Zucchini

1 ½ lbs zucchini squash

1 ½ cups soft bread crumbs

½ cup grated cheese

¼ tspn salt

1/8 tspn pepper

2 eggs, beaten

2 Tbspn minced parsley

2 Tbspns butter

¼ cup grated cheese for top

Wash, cut off ends, and cook in 1 inch boiling water with 1 tspn salt in covered kettle about 5-7 minutes. Cut squash in half lengthwise. Carefully remove center of squash from shells. Chop squash and mix with other ingredients except butter and 1/4th cup grated cheese. Pile mixture into zucchini shells. Dot with 2 Tbspns butter and sprinkle with ¼ cup grated cheese. Put on a baking pan and bake at 350 for 30 minutes.

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