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Baked Zucchini with Cheese

Baked Zucchini with Cheese
Ingredients:

7 fresh zucchini (4-6 inches long);
1⁄2 cup onion, chopped;
1⁄4 cup olive oil;
1⁄2 cup fresh mushrooms, coarsely chopped;
1 garlic clove, minced;
1 (3 ounce) package cream cheese;
1 egg, beaten;
1⁄2 cup parmesan cheese;
3⁄4 cup fresh parsley, chopped;
1⁄8 teaspoon pepper;
parmesan cheese.

Preparation:

Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
Add cream cheese, egg, Parmesan, parsley, and pepper.
Mix well; cook for about 10 minutes.
Cool filling slightly and fill zucchini shells.
Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

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