Stuffed Zucchini I
I'm really rating the idea of this dish, because I changed it.
I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella.
Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender.
I omitted the onion, salt, eggs, and butter.
My three childred loved them, and were actually fighting over the last one!
Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.
314 users found this review helpful
May 28, 2003