| 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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