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Recipe by Nitra Ladies Auxiliary

Cheese-Stuffed Zucchini

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Cheese-Stuffed Zucchini
Dairy Dairy
Medium Medium
6 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour
Diets
- Vegetarian - Pescatarian

Who said potatoes are the only vegetables you can bake twice? Round out your next dairy supper with these cheesy twice-cooked stuffed zucchini.

Ingredients

Main ingredients

  • 4 slices white bread

  • 1 cup milk

  • 6 small zucchini

  • 1 large onion, chopped

  • 3 tablespoons fresh parsley stems, chopped

  • 4 ounces cream cheese

  • 1 cup grated cheese

  • 2 eggs

  • 1/4 teaspoon salt

  • 1/4 teaspoon white pepper

Directions

Prepare the Stuffed Zucchini

1.

Soak bread in milk and set aside.

2.

Cut zucchini in half lengthwise. Place in pan with boiling, salted water to cover zucchini. Cook for 15 minutes or until tender. Drain and dry with paper towels. Cool.

3.

Gently remove pulp, being careful to leave some flesh intact to hold the stuffing.

4.

Sauté onion and parsley in oil.

5.

Squeeze bread and mash with zucchini pulp and cream cheese.  Add all remaining ingredients, mixing well.

6.

Grease 9- x 13-inch baking pan. Fill zucchini shells with stuffing mixture and place into pan. Sprinkle a little oil over zucchini and bake for 30 minutes.

Credit

Photography and Styling by Tamara Friedman

Recipe tags

cheesy courgettes dairy dinners milchige squash vegetable side dish vegetable sides weeknight dinners zucchini zucchinis
Cheese-Stuffed Zucchini

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