Stuffed Zucchini

Stuffed Zucchini


  • 6 medium zucchini
  • 1 1/2 cups soft bread crumbs
  • 1 egg, slightly beaten
  • 1/2 cup finely shredded cheddar or Parmesan cheese (2 ounces)
  • 1/4 cup finely chopped onion
  • 1 fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

1. Wash zucchini and trim ends; do not peel. In a 4- to 6-quart pot, cook whole zucchini in boiling, lightly salted water for 5 minutes; drain and cool slightly.

2. Cut a lengthwise slice off the top of each zucchini. Remove pulp with a spoon, leaving about a 1/4-inch shell.

3. Chop enough of the pulp to measure 2 cups; place chopped pulp in a medium bowl. Stir in bread crumbs, egg, 1/4 cup of the cheese, onion, parsley, salt, and pepper until well mixed. Fill zucchini shells with pulp mixture. Place in a shallow baking pan. Bake in oven at 350 degrees F for 20 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake for 5 to 10 minutes more or until golden brown and heated through.