10 small / medium Zucchini, uniform in size, about 3 lb. total
Salt and Pepper
3 Eggs, lightly beaten
2 C. freshly grated Parmigiano-Reggiano
Â½ – 2 C. Dry Bread Crumbs
Parsley, to garnish, if desired
Preheat oven to 425.Â Spray baking sheet with oil.Â In large pot of boiling water cook zucchini until fork tender, about 7 minutes.Â With slotted spoon, transfer to a bowl of ice water to stop cooking.Â Leave in water a few minutes.Â Remove and pat dry with paper towels.Â Halve the zucchini lengthwise and scoop out pulp, leaving 1/3 inch shell.Â Sprinkle shells with salt and pepper and turn them upside down on paper towels to drain.Â Â Â Squeeze pulp dry and place in food processor.Â Add eggs, cheese and bread crumbs and pulse a few times to combine.Â Do not turn it to paste.Â Wipe zucchini shells dry, turn them cut side up and fill with bread crumb mixture.Â (You can use a pastry bag for a decorative finish.)Â Place zucchini on prepared baking sheet and bake until golden brown and a bit puffed, about 15-18 minutes.Â Serve warm or room temperature.
From Crowd Pleasing Potlucks