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LOCATION: Recipes >> Vegetables >> STUFFED ZUCCHINI

Print this Recipe    STUFFED ZUCCHINI

7 fresh zucchini (4 to 6 inches long)
1/2 cup chopped onion
1/4 cup vegetable oil
1/2 cup coarsely chopped fresh mushrooms
1 garlic clove, minced
1 package (3 ounces) creamed cheese
1 egg, beaten
1/2 grated Parmesan cheese
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Additional Parmesan cheese

Scoop out insides of zucchini (a melon baller works great) leaving
about 1/4 in. shell. Finely chop zucchini pulp, set aside. Saute
onion in oil in a large skillet. Add mushrooms, garlic and reserved
chopped zucchini, cook over medium heat until most of the moisture
evaporates. Add cream cheese, egg, Parmesan cheese, parsley, salt
and pepper. Mix well, cook for 10 minutes. Cool filling slightly
before filling zucchini shells. Sprinkle with Parmesan cheese.
Place on a baking sheet, bake at 350 degrees for 30 minutes until
bubbly and golden brown on the top. Yield 7 servings.

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