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  1. #1
    Join Date
    Mar 2001
    Albany,CA, USA


    From Better Homes and Gardens web site:

    Stuffed Zucchini

    Another time, stuff yellow summer squash with the cheese, basil, and
    egg filling. Or, use one zucchini and one summer squash.

    2 medium zucchini (about 12 ounces)
    1/3 cup finely chopped onion
    1 tablespoon olive oil or cooking oil
    2 teaspoons all-purpose flour
    1/2 teaspoon dried basil, crushed
    1/8 teaspoon pepper
    1/2 cup milk
    1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
    1/3 cup grated Parmesan cheese

    1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-
    safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power
    (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in
    boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-
    thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.

    2. In a medium saucepan cook onion in hot oil until tender but not brown.
    Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and
    pepper. Add milk all at once. Cook and stir until thickened and bubbly.
    Cook and stir for 1 minute more. Gradually add zucchini mixture to the
    egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini
    shells; place in a 2-quart baking dish.

    3. Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until
    filling is lightly browned. Makes 4 side-dish servings.

    Make-Ahead Tip: Prepare and fill zucchini; cover and chill up to 24 hours.
    Bake as above except bake 30 to 35 minutes.
    3 points per serving

    Nutrition facts per serving: 131 calories, 8 g total fat, 3 g saturated
    fat, 9 mg cholesterol, 200 mg sodium, 8 g carbohydrate, 1 g fiber,
    7 g protein, 8% vitamin A, 8% vitamin C, 15% calcium, 5% iron.
    Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

  2. #2


    This looks good. Do you think it would be possible to use mushrooms (and mushroom stems instead of the zucchini pulp) with the filling ingredients to make stuffed mushrooms?

    (I'm NOT much of a cook, so I don't know!)


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