Stuffed Recipes > Stuffed Zucchini >
| | Stuffed Zucchini with Tomatoes
3 medium zucchini, cleaned
salt and pepper
2 tablespoons of butter or margarine
1 cup of seasoned croutons
1 1/2 cups of finely chopped tomatoes
1 cup (4 ounces) of shredded Cheddar cheese
Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain well.
Cut zucchini in half lengthwise; remove and reserve pulp for other uses, leaving a firm shell. sprinkle each shell cavity with salt and pepper; set aside.
Melt butter in a medium saucepan. add croutons and toss gently. Combine buttered croutons with tomatoes. Mix well. Place zucchini shells in a lightly greased shallow baking dish; spoon tomato mixture into shells. Cover and bake at 450ºF. for 20 minutes. Sprinkle with cheese; bake, uncovered an additional 5 minutes or until cheese melts. Yield: 6 servings |
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