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STUFFED EIGHT BALL ZUCCHINI Recipe

Ingredients

How to make it

  • Cut Eight Ball in half. (Through the equator, not the stem.) Scoop out pulp, leaving a 3/8-inch shell. Reserve pulp.
  • Parboil shells in salted water 2 minutes. Remove and drain. Set aside.
  • Chop zucchini pulp. In a skillet, heat oil over medium-high heat.
  • Sauté the onion and chopped zucchini until tender.
  • Remove from the heat and combine remaining ingredients.
  • Fill shells. Place in a greased baking dish. Bake at 350° about 15 - 20 minutes, or until heated through.

Reviews & Comments 3

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  • mrpiggy 11 years ago
    I semi followed your recipe, but didnt have several of the ingredients. Subbed rice for bread crumbs, jack/cheddar for parm and spinach for parsley. Other than all that, this was great. Thanks for sharing. More posted in IMI Cheflettes Stuffed Eightball Zucchini
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  • conner909 16 years ago
    Have never heard of eight ball zucchini before....is it a summer squash with round, fluted edges? Sounds very good!
    Was this review helpful? Yes Flag
    " It was excellent "
    paprikamama ate it and said...
    sounds delish....Im gonna try these soon. Thanks
    Was this review helpful? Yes Flag

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cheflette Albuquerque, NM

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