NUTTY STUFFED ZUCCHINI
4 zucchini
1 onion, chopped
1/4 cup walnuts, chopped
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup bread crumbs
2 tablespoons grated parmesan cheese
1 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon butter, melted
Heat oven to 375 degrees F.
Cut off one thin lengthwise slice from each zucchini, and scoop out the insides (imagine that you are creating a zucchini boat!).
Mix the chopped up insides with the onion and walnuts. Saute the mixture in hot oil for about 5 minutes.
Stir in salt, pepper, bread crumbs, cheese, parsley, thyme and oregano until well mixed. Spoon the stuffing into the zucchini boats.
Bake for 20 minutes. Brush with melted butter, bake for another 10 minutes. Serve.
Servings: 4
Source: Soup Central News: September 1998
4 zucchini
1 onion, chopped
1/4 cup walnuts, chopped
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup bread crumbs
2 tablespoons grated parmesan cheese
1 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon butter, melted
Heat oven to 375 degrees F.
Cut off one thin lengthwise slice from each zucchini, and scoop out the insides (imagine that you are creating a zucchini boat!).
Mix the chopped up insides with the onion and walnuts. Saute the mixture in hot oil for about 5 minutes.
Stir in salt, pepper, bread crumbs, cheese, parsley, thyme and oregano until well mixed. Spoon the stuffing into the zucchini boats.
Bake for 20 minutes. Brush with melted butter, bake for another 10 minutes. Serve.
Servings: 4
Source: Soup Central News: September 1998
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