Stuffed zucchini
Stuffed zucchini
Ingredients/Components
- butter - 2 Tbsp
- large egg - 1 item
- green onions, finely chopped - 6 item
- Swiss cheese, shredded - 3/4 c
- cooked brown rice - 1 c
- seasoned dry bread crumbs - 1/2 c
- medium size zucchini each 4 to 5 inches long, ends trimmed - 4 item
How to make stuffed zucchini:
Cut zucchini in half lengthwise. With a small spoon, scoop out zucchini centers, making 1/4-inch thick shells. Finely chop zucchini centers. In a large skillet over medium-high heat, combine chopped zucchini with 1 tablespoon butter and onions. Stir often until zucchini is lightly browned, about 10 minutes. Stir together zucchini mixture, rice, cheese and egg. Mound filling equally into zucchini shells in a 9 x 13-inch baking pan. Cover tightly with foil; bake in a 400° oven until zucchini shells are tender when pierced, about 20 minutes.Rinse and dry skillet. Over medium heat, melt remaining butter and mix with crumbs. Uncover zucchini; sprinkle with crumbs. Broil 4 to 6 inches from heat until crumbs brown, 1 to 2 minutes. Make 4 to 6 servings.
Recipe categories: Squash, Side dish, Vegetables.
Rating:
Related ingredients:
bisquick, olive oil, squash, cooked and drained, medium zucchini, zucchini, squash, yellow squash, squash 10 to 15 medium or 10 large
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