Stuffed Zucchini
A Carolina mountain recipe for Carrie Adams.
MediterraneanOtherEasy5 min
Ingredients
Servings
4
- 4 Med. Zucchini
- 2 TBLSPNS Butter Or Margarine
- 1/4 cup Grated Parmesian Cheese
- 1/4 t Salt
- 3 Green Onions, Sliced
- 1 Slice Bread, Cubed
- 1Med Tomato, Chopped
- Dash Pepper
Instructions
- 1
Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve.
- 2
Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes.
- 3
Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper.
- 4
Turn zucchini shell cut sides up; spoon mixture into shells.
- 5
Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes.
Tags
mediterraneanamericancarolinas-cooking
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