Stuffed Zucchini

10 small / medium Zucchini, uniform in size, about 3 lb. total

Salt and Pepper

3 Eggs, lightly beaten

2 C. freshly grated Parmigiano-Reggiano

½ – 2 C. Dry Bread Crumbs

Parsley, to garnish, if desired

Preheat oven to 425.  Spray baking sheet with oil.  In large pot of boiling water cook zucchini until fork tender, about 7 minutes.  With slotted spoon, transfer to a bowl of ice water to stop cooking.  Leave in water a few minutes.  Remove and pat dry with paper towels.  Halve the zucchini lengthwise and scoop out pulp, leaving 1/3 inch shell.  Sprinkle shells with salt and pepper and turn them upside down on paper towels to drain.    Squeeze pulp dry and place in food processor.  Add eggs, cheese and bread crumbs and pulse a few times to combine.  Do not turn it to paste.  Wipe zucchini shells dry, turn them cut side up and fill with bread crumb mixture.  (You can use a pastry bag for a decorative finish.)  Place zucchini on prepared baking sheet and bake until golden brown and a bit puffed, about 15-18 minutes.  Serve warm or room temperature.

 

 

From Crowd Pleasing Potlucks