Meatless Monday is back! Today I’m sharing my stuffed zucchini recipe, enjoy.
What You’ll Need
2 Medium zucchini (about 1 lb)
2 Tbsp butter
1 Clove garlic (minced)
2 Tbsp white onion (chopped)
2 Cups soft bread cut into small cubes your choice of bread (white or sour dough is great)
1/2 tsp Mrs. Dash table blend seasoning
1/4 Cup Parmesan cheese ( shredded)
1/4 Cup Mozzarella cheese (shredded)
1/4 Cup mild cheddar cheese ( shredded)
Salt and pepper to taste
Medium stock pot
Non stick cooking spray
Melon baller ( or spoon)
Before You Start: Wash zucchini and preheat oven to 350°, fill the stock pot about half way with water and bring water to a boil, and spray baking dish with non stick spray
Let’s Make It! Place whole zucchini into the boiling water and cook for 10 minutes. Drain into colander and let cool a few minutes. Cut into halves lengthwise. Be careful they are still hot. Scoop out pulp with a spoon or melon baller and chop well. In a skillet over medium heat melt the butter and sauté garlic and onion for about a minute, or until onion is tender. Stir in chopped zucchini pulp, bread cubes and Mrs. Dash seasoning and salt and pepper. Reduce heat to low and stir for about a minute. With a spoon carefully stuff the zucchini skins with the zucchini and bread mixture. Place the zucchini in the baking dish and bake for 20 minutes, or until zucchini is skin is fork tender (pierces easily with a gently push of the fork) Sprinkle with cheese and return to oven for 1-2 minutes until slightly melted.
*Katies Tid Bits- use slightly stale bread for this recipe and no more tossing away bread
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