BREAD STUFFED ZUCCHINI

Bread Stuffed Zucchini image

Zucchini makes a great container for a filling of the squash, bread crumbs, cheese and onion.

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium zucchini squash
1/4 teaspoon salt
1 small onion, minced
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley
Salt and pepper to taste

Steps:

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. In a large saucepan, bring 8 cups water and salt to a boil. Add zucchini shells; cover and boil for 2 minutes. Drain and set aside. Chop zucchini pulp. , In a large skillet, saute the onion and chopped zucchini in oil until tender. Remove from the heat. Stir in the egg, bread crumbs, cheese, parsley, salt and pepper. Fill shells. Place in a greased baking dish. Bake at 375° for 15 minutes or until filling reaches 160° and is heated through.

Nutrition Facts : Calories 208 calories, Fat 12g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 396mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.