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About.comSouthern Food
At a Glance
Cook Time : 35min
Course : Side Dish
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Fall, Summer
 
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Stuffed Zucchini with Parmesan Cheese

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more zucchini recipes.

INGREDIENTS:

  • 6 medium zucchini
  • 3 cups butter cracker crumbs, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, minced
  • 3 tablespoons minced parsley
  • 1/8 teaspoon pepper
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 2 tablespoons butter
  • Parmesan cheese for topping

PREPARATION:

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine zucchini pulp, cracker crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture and dot with butter. Sprinkle with additional Parmesan cheese and bake at 350° for 30 minutes.

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