Grammie's yummy STUFFED ZUCCHINI
Why I Love This Recipe
My Grammie makes this extra yummy stuffed zucchini on holidays and special events
Ingredients You'll Need
1-1/4 lbs small zucchini
¾ cup grated cheddar cheese
2 eggs, beaten
2 tablespoons butter
¼ cup minced onion
1-1/4 cups fresh bread crumbs
2 tablespoons snipped parsley
1-1/4 teaspoon salt
Directions
Wash zucchini and cut off the ends. Do not peel. Cook whole with 1 teaspoon salt in 1 inch boiling water, covered, 5 to 7 minutes. Heat oven to 350º. Cut squash in half lengthwise. With tip of spoon, carefully remove squash from shells. Chop in small pieces; then combine with bread and the rest of the ingredients except for the butter and cheese. Pile mixture lightly into shells; dot with butter. Sprinkle with cheese. Place shells in baking dish and bake uncovered for 30 minutes.
(For us I usually double the recipe – of course, there are usually more of us when I do it. Also be sure to not make it too far ahead because the zucchini turns to water very quickly.)
