| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Zucchini |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; chopped |
| 2 |
tb |
Green pepper; minced |
| 3 |
|
Eggs; beaten slightly |
|
|
Salt & pepper to taste |
|
|
Tabasco sauce to taste |
| 3 |
tb |
Bread crumbs |
|
|
Grated parmesan cheese |
INSTRUCTIONS
Parboil zucchini until slightly tender when pierced with a fork. In a
skillet, saute onion and garlic in cooking oil until transparent; add green
pepper. When zucchini is parboiled, cut in half lengthwise and scoop out
insides. Coarsely chop zucchini pulp and add to onion mix in skillet.
Season with salt and pepper and some tabasco sauce; add beaten eggs. Put
zucchini shells in glass baking dish and fill each shell by the spoonful
with mixture. Sprinkle tops of zucchini with some bread crumbs and parmesan
cheese. Bake for 30 minutes at 375~.
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Jul 5,
1997
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