Mary Agnes Martin

Stuffed Zucchini

Main Dishes
At a glance
Contributor
Mary Agnes Martin
Images
0
Status
Published

Description

Slice zucchini in half lengthwise and use a teaspoon to scoop out the pulp. Place the pulp in a large bowl.

Place zucchini halves in a lightly oiled baking pan.

In a frying pan, sauté onion, garlic, and zucchini pulp in 2 tablespoons olive oil until clear and softened.

Add eggs, cheeses, dill, parsley, flour, salt, and pepper. Toss and blend lightly until mixed.

Stuff the zucchini halves, dividing the filling evenly among them, and top with paprika.

Bake at 350°F for 30 minutes, until the filling is set.

Source Note

Original page 101. Contributed by Mary Agnes Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 6 small zucchini
  • 1/2 cup chopped onion
  • 1 to 2 garlic cloves, minced
  • 3 eggs, beaten
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup Swiss cheese
  • 1/2 cup feta cheese
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Olive oil
  • Hungarian paprika

Directions

Ordered steps keep the recipe easy to follow.

  1. Slice zucchini in half lengthwise and use a teaspoon to scoop out the pulp. Place the pulp in a large bowl.
  2. Place zucchini halves in a lightly oiled baking pan.
  3. In a frying pan, sauté onion, garlic, and zucchini pulp in 2 tablespoons olive oil until clear and softened.
  4. Add eggs, cheeses, dill, parsley, flour, salt, and pepper. Toss and blend lightly until mixed.
  5. Stuff the zucchini halves, dividing the filling evenly among them, and top with paprika.
  6. Bake at 350°F for 30 minutes, until the filling is set.