| Minnesota Stuffed Zucchini
6 medium zucchini
1 cup of sour cream
3/4 to 1 cup of grated sharp cheddar cheese
10 soda crackers
1 egg
2 heaping tablespoons of grated Parmesan cheese |
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Preheat oven to 325ºF. Parboil squash 3 minutes. Halve lengthwise and scoop out center. Cook pulp until soft. Blend with remaining ingredients except Parmesan. Spoon into squash shells, sprinkle with Parmesan and bake until tops are bubbly, about 20 to 30 minutes. 6 servings
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