1. #1

    Stuffed Zucchini - Betty Crocker

    3 zucchini, 1-1/2 lbs
    1/2 cup onion, chopped
    1/4 cup butter
    1/2 cup pepper, chopped
    1/4 cup pimiento, diced
    1 cup herb stuffing mix
    1/2 cup mozzarella cheese, shredded

    Directions:
    1 Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside.

    2 In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese.

    3 To serve immediately:.

    4 Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted.

    5 To serve the next day:

    6 After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.



    Read more at: http://www.food.com/recipe/stuffed-z...64?oc=linkback

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