Stuffed Zucchini

Chuck made fun of these and called them old-fashioned "zucchini boats". I would like to take the more elegant road and call them "stuffed zucchini". I got the inspiration for this recipe from my previously mention basics book, Better Homes and Gardens. Taste-tester Chuck thought there was way too much zucchini taste and not even stuffing taste.

So the way I am going to write out this recipe includes my changes I will make next time. (Notice the absence of tomatoes in the pictures, and there are only 2 zucchini.) If you try these and add anything else, let me know! This is one of those dishes that have endless variations, so have fun with it!

Stuffed Zucchini
adapted from Better Homes and Gardens
Makes 4 servings

4 medium zucchini
1 slightly beaten egg
1 cup soft bread crumbs
14.5 ounce can diced tomatoes, drained and coarsely chopped
1/2 cup finely shredded cheddar or Parmesan cheese (2 ounces)
2 teaspoons dehydrated minced onion
1 tablespoon fresh chopped or 1 teaspoon dried parsley
salt and pepper to taste

Preheat oven to 350 degrees F.

Bring a large pot of salted water to boil, add zucchini and cook, covered, for 5 minutes. Drain and let cool slightly. Cut each zucchini in half lengthwise. Remove pulp with spoon, leaving about a quarter inch shell. Reserve pulp.

Coarsely chop the pulp and place in medium bowl. Stir in egg, bread crumbs, 1/2 of the cheese, onion, parsley, salt and pepper. Fill zucchini shells with pulp mixture. Place in shallow baking pan.

Bake for 20 minutes, sprinkle with remaining cheese. Bake for 5 minutes more or until heated through.