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Cheese-Stuffed Zucchini

by Sally Bernstein

Serves 6-one half zucchini per person


3 zucchini squash

¼ cup finely minced onions
2 Tbsp. butter
½ cup bread crumbs
¼ tsp. salt
¼ tsp. pepper
½ cup grated Swiss cheese

melted butter
Parmesan or cheddar cheese
fresh parsley

Wash zucchini and cut off ends. Drop into boiling water to cover for 10 minutes. Blanch in cold water. Drain and slice zucchini lengthwise. Scoop out pulp (with a grapefruit knife) and finely chop the pulp.

Sauté the onion in the butter until golden. Add the pulp, bread crumbs, salt and pepper and the Swiss cheese. Cook until soft and some of the moisture has evaporated.

Fill zucchini boats with mixture, dot with melted butter, cheese and bake in a 450º oven about 10 – 15 minutes, until hot and golden. Bake uncovered.

Sprinkle with chopped fresh parsley.

©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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