Yields: 8 Servings
Ingredients
4 large Zucchini
44 ml Butter or margarine
237 ml Soft white bread crumbs
1 medium Onion; chopped
1 Clove garlic; minced
237 ml Cooked rice
1 Egg
5 ml Salt
1 ml Basil
1 ml Oregano
1 ml Black pepper
237 ml Shredded mild cheddar cheese
Instructions
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Hi everyone! This makes a great side-dish to chicken or pork! Cut a thin slice from top of zucchini; hollow out and chop up the hollowed out pieces. Parboil the zucchini shells in salted boiling water in large skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt butter or margarine in medium-size saucepan; toss 1 tbs with the bread crumbs in small bowl and reserve. Saute onion and garlic until soft in remaining butter in pan; add the chopped zucchini and cook 2 minutes. Stir in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the cheese-rice filling into zucchini shells; top with buttered crumbs. Arrange in a shallow casserole and bake in a 350 degree oven for 30 minutes or til crumbs are golden. **This can be made ahead and refrigerated when the zucchini is stuffed. Bake at 375 degrees for 35 minutes or until heated through.