| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains, Eggs |
|
Cheese, Vegetables |
4 |
Servings |
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 |
INSTRUCTIONS
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" <catspaw@inetnow.net> on Feb
4, 1998
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