Stuffed Zucchini recipe

August 8, 4:51 PMSalt Lake City Parenting ExaminerRachael Lever

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Have a lot of zucchini on hand? Here is a good recipe to help use up some of the surplus, just in case you get tired of zucchini bread (can that even happen?)

Stuffed Zucchini

1 1/2 lbs. zucchini
1 1/2 cups soft bread crumbs
2 oz grated cheese
1/4 cup minced onions
1 1/4 tsp salt
1/8 tsp pepper
2 eggs, beaten
2 T butter
1/4 cup grated cheese

1. Wash, cut off ends, and cook in 1 ince boiling water with 1 tsp salt in covered kettle about 5-7 minutes.

2. Cut squash in half lengthwise. Carefully remove center of squash from shells.

3. Chop squash and mix with bread, 2 oz. cheese, onions, salt, pepper, and eggs.

4. Pile mixture lightly into zucchini shells.

5. Dot with butter and sprinkle with remaining cheese.

6. Arrange filled shells in baking pan and bake at 350 degrees for 30 minutes or until brown on top.
Makes 6-8 servings.

TIPS: When I make it, I discard most of the seeds, and just use the firm part of the squash, especially if the seeds are huge. You can also use a little sausage in the filling to add a little protein, but you'll want to cut back on the amount of salt you use. ENJOY!