Recipe

Stuffed Eight Ball Zucchini Recipe


STUFFED EIGHT BALL ZUCCHINI Recipe
This is a fun way to serve zucchini. Even the kids love it!

Cheflette

 Does this look good? Yeah! / Nope
Fans
Ingredients
  • 4 Eight Ball zucchini squash, 4" diameter
  • 2 tablespoons cooking oil
  • 1 small onion, minced
  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced parsley
  • Salt and pepper to taste

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

Recent Gawkers
Not quite what you're looking for? See more Vegetarian / Vegetarian
Comments


Sounds delish....Im gonna try these soon. Thanks


Have never heard of eight ball zucchini before....is it a summer squash with round, fluted edges? Sounds very good!


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing STUFFED EIGHT BALL ZUCCHINI Recipe

Tool Box

url
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to cheflette [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

5

You need to be logged in to rate a recipe.

Groups

This recipe belongs to the following groups:
You need to be logged in to add a recipe to a group

Related Menus