ROLY POLY ZUCCHINI WITH SUMMER STUFFING
This recipe is on the seed packet for Roly Poly Zucchini. My zucchini are the size of golf balls so I haven't tried this yet. The on-line Burpee catalog has a scrumptious picture.
Provided by Chef Cotton
Categories Vegetable
Time 59m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily.
- Remove from pot and plunge in ice water to cool.
- Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell.
- Chop scooped out squash and reserve.
- Saute onion in oil till transparent.
- Add chopped squash and cook till liquid is cooked off.
- Cool filling.
- Blend filling with ricotta, corn, scallions and half of parmesan.
- Season with salt & pepper.
- Mound filling in squash shells and top with grated cheese.
- Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.
Nutrition Facts : Calories 221, Fat 11.7, SaturatedFat 5.3, Cholesterol 26.7, Sodium 225.4, Carbohydrate 20.4, Fiber 3.9, Sugar 6, Protein 12.4
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