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<\/a><\/p>\n10 small \/ medium Zucchini, uniform in size, about 3 lb. total<\/p>\n
Salt and Pepper<\/p>\n
3 Eggs, lightly beaten<\/p>\n
2 C. freshly grated Parmigiano-Reggiano<\/p>\n
\u00c2\u00bd – 2 C. Dry Bread Crumbs<\/p>\n
Parsley, to garnish, if desired<\/p>\n
Preheat oven to 425.\u00c2\u00a0 Spray baking sheet with oil.\u00c2\u00a0 In large pot of boiling water cook zucchini until fork tender, about 7 minutes.\u00c2\u00a0 With slotted spoon, transfer to a bowl of ice water to stop cooking.\u00c2\u00a0 Leave in water a few minutes.\u00c2\u00a0 Remove and pat dry with paper towels.\u00c2\u00a0 Halve the zucchini lengthwise and scoop out pulp, leaving 1\/3 inch shell.\u00c2\u00a0 Sprinkle shells with salt and pepper and turn them upside down on paper towels to drain.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 Squeeze pulp dry and place in food processor.\u00c2\u00a0 Add eggs, cheese and bread crumbs and pulse a few times to combine.\u00c2\u00a0 Do not turn it to paste.\u00c2\u00a0 Wipe zucchini shells dry, turn them cut side up and fill with bread crumb mixture.\u00c2\u00a0 (You can use a pastry bag for a decorative finish.)\u00c2\u00a0 Place zucchini on prepared baking sheet and bake until golden brown and a bit puffed, about 15-18 minutes.\u00c2\u00a0 Serve warm or room temperature.<\/p>\n
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From Crowd Pleasing Potlucks<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00c2\u00bd – 2 C. Dry Bread Crumbs Parsley, to garnish, if desired Preheat oven to 425.\u00c2\u00a0 Spray baking sheet with oil.\u00c2\u00a0 In large pot of boiling water cook zucchini until fork tender, about 7 minutes.\u00c2\u00a0 With slotted spoon, transfer to a bowl of ice water to stop cooking.\u00c2\u00a0 Leave in water a few minutes.\u00c2\u00a0…<\/p>\n