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Cook Time: 35 minutes
Total Time: 35 minutes
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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Zucchini Casserole
Zucchini Parmesan
Zucchini Appetizer Squares
Zucchini Patties with Parmesan Cheese
Pepperoni-Stuffed Zucchini or Summer Squash
Fried Zucchini or Summer Squash
Fried Zucchini Bread
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Zucchini Cake Recipe
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Main Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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