| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Zucchini |
| 3 |
tb |
Butter or margarine |
| 1 |
c |
Soft white bread crumbs (about 2 slices) |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Cooked rice |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Shredded mild cheddar cheese |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! This makes a great side-dish to chicken or pork!
Cut a thin slice from top of zucchini; hollow out and chop up the hollowed
out pieces. Parboil the zucchini shells in salted boiling water in large
skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt
butter or margarine in medium-size saucepan; toss 1 tbs with the bread
crumbs in small bowl and reserve. Saute onion and garlic until soft in
remaining butter in pan; add the chopped zucchini and cook 2 minutes. Stir
in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the
cheese-rice filling into zucchini shells; top with buttered crumbs. Arrange
in a shallow casserole and bake in a 350 degree oven for 30 minutes or til
crumbs are golden.
**This can be made ahead and refrigerated when the zucchini is stuffed.
Bake at 375 degrees for 35 minutes or until heated through.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 17 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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