Zucchini And Cheese Boats Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 large: Zucchini,
3 tbsp: Butter or margarine,
1 cup: Soft white bread crumbs, about 2 slices
1 medium: Onion, chopped
1 Clove: garlic, minced
1 cup: Cooked rice,
1: Egg,
1 tsp: Salt,
1/4 tsp: Basil,
1/4 tsp: Oregano,
1/4 tsp: Black pepper,
1 cup: Shredded mild cheddar cheese,
Directions:
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! This makes a great side-dish to chicken or pork!
Cut a thin slice from top of zucchini; hollow out and chop up the hollowed
out pieces. Parboil the zucchini shells in salted boiling water in large
skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt
butter or margarine in medium-size saucepan; toss 1 tbs with the bread
crumbs in small bowl and reserve. Saute onion and garlic until soft in
remaining butter in pan; add the chopped zucchini and cook 2 minutes. Stir
in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the
cheese-rice filling into zucchini shells; top with buttered crumbs. Arrange
in a shallow casserole and bake in a 350 degree oven for 30 minutes or til
crumbs are golden.
**This can be made ahead and refrigerated when the zucchini is stuffed.
Bake at 375 degrees for 35 minutes or until heated through.
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 17 JUNE 1996
From the RECIPEinternet: Recipes from Around the World recipe list.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Hi everyone! This makes a great side-dish to chicken or pork!
Cut a thin slice from top of zucchini; hollow out and chop up the hollowed
out pieces. Parboil the zucchini shells in salted boiling water in large
skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt
butter or margarine in medium-size saucepan; toss 1 tbs with the bread
crumbs in small bowl and reserve. Saute onion and garlic until soft in
remaining butter in pan; add the chopped zucchini and cook 2 minutes. Stir
in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the
cheese-rice filling into zucchini shells; top with buttered crumbs. Arrange
in a shallow casserole and bake in a 350 degree oven for 30 minutes or til
crumbs are golden.
**This can be made ahead and refrigerated when the zucchini is stuffed.
Bake at 375 degrees for 35 minutes or until heated through.
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 17 JUNE 1996
From the RECIPEinternet: Recipes from Around the World recipe list.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Vegetable