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Old Fashioned Stuffed Zucchini Recipe

This recipe for Old Fashioned Stuffed Zucchini was adapted from a recipe found in a cookbook published in 1945, making it apparent that using up that prolific zucchini crop is not a new or modern problem. Grilled meats, poultry or fish make a great accompaniment to this delicious vegetable, or vegetarians will appreciate it as a substantial main dish. For a variation, stir in a couple tablespoons of crumbled crisp bacon which is now available on the salad aisle in packages, or vary the type of cheese.
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Zucchini between 6 and 8 inches long have few, if any, seeds and are tender and delicious; that’s the size to be used in this recipe. If fresh herbs are available, they add color and flavor; however, dried herbs can also be used with good results.

6 Servings

3 zucchini, 6-8 inches long
Salt and freshly ground pepper

1 egg
4 tablespoons melted butter
3/4 cup freshly grated Parmesan cheese, divided
3 tablespoons fresh chives, or green onion tops, chopped
1-2 tablespoons fresh oregano, chopped, or 2 teaspoons dried
1/4 teaspoon freshly ground black pepper
1 cup dry bread crumbs
  1. Preheat the oven to 350°.

  2. Bring a large pot of water to a boil and add 1 tablespoon salt.

  3. Place the zucchini in the boiling water and cook 7 minutes.

  4. Drain well and cut in half lengthwise.

  5. Scoop out the zucchini pulp from each half, leaving a shell about 1/4" thick.

  6. Salt and pepper the shells and place them in a shallow glass baking dish that will accommodate them in one layer.

  7. Chop the pulp and transfer to a bowl.

  8. Add the egg, butter, 1/2 cup of the freshly grated parmesan cheese, chives, oregano, pepper, and bread crumbs.

  9. Mix well and stuff the mixture evenly into the shells; sprinkle with the reserved 1/4 cup Parmesan cheese.

  10. Bake 20-25 minutes or until the cheese is melted and the filling is set.


Amount Per Serving
Calories 218 Calories from Fat 117
Percent Total Calories From: Fat 54% Protein 17% Carb. 30%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 66 mg
Sodium 426 mg
Total Carbohydrate 16 g
Dietary Fiber 1 g
Sugars 0 g
Protein 9 g

Vitamin A 16% Vitamin C 11% Calcium 0% Iron 11%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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