This is a good size. I had 2, so I cut my recipe in half this time. Cut stem ends and wash Zucchini.
You can GENTLY boil zucchini but microwaving is faster and easier. Be sure to poke tiny holes scattered about so steam can escape & zucchini doesn't explode.
Microwave 2 minutes. Turn and microwave 1 more minute. Test for doneness. Sharp Knife should slide in easily. These two took 3 minutes total. More zucchini would take 2-4 more.
Gather stuffing ingredients bases on recipe (I'm making a half recipe this time) I use any bread I happen to have for the crumbs. Parsley can be dry or fresh.
Slice cooked zucchini lengthwise.
Scoop out each half and save. (It's best to use these young smaller zucchini as their seeds are tiny and tender.
Chop filling with blender or food processor. Drain zucchini shells upside down on paper towel while preparing stuffing v
Note: After scooping out, turn upside down to drain while preparing stuffing.
Mix zucchini filling with bread crumbs, shredded cheese, seasonings, parsley, onion and egg. Do not add last 3 ingredients listed in recipe. These will be used later.
OPTION: you can add some browned ground beef, sausage, any small amount of PRE-COOKED meat IF you like. I usually do not, and it's delicious! This time I did add a little sliced cooked pork sausage.
Sprinkle shells with salt. Pepper optional.
Spoon mixture into zucchini shells, mounding.
This time I added sausage.
Dot with butter.
Sprinkle generously with Parmesan cheese. Bake 350° 35-40 minutes until lightly browned
Serve warm. (Refrigerate leftovers & microwave later to warm up)
- 4.0 Zucchini 6-7" Long
- 3/4c Soft bread crumbs
- 1/2c Grated cheese
- 1/4c Chopped onion
- 2.0Tbsp Chopped parsley
- 1/4tsp Salt
- 1/8tsp Pepper
- 2.0 Eggs
- 1/4tsp Salt
- 2.0Tbsp Butter
- 3.0Tbsp Grated Parmesan cheese