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Home Egg Hashbrown Bake With Cottage Cheese

Young Stuffed Zucchini Recipe

Ingredients

How to make it

  • Preheat oven to 425
  • Halve the zucchini lengthwise and scoop out seeds and soft center with a spoon to produce a shallow shell to hold the stuffing.
  • reserve the flesh.
  • arrange the shells on a baking dish,drizzle with olive oil and salt and pepper to taste.
  • Chop the reserved zucchini flesh and set aside.
  • Heat olive oil in a skillet over medium high heat,saute the mushrooms,onions and garlic for 5 minutes.
  • Add the reserved zucchini and tomatoes,season with salt and pepper to taste,heat through for 1 minute then remove from heat.
  • While the veggies cook,toast the bread and spread liberally with butter and tear into pieces.
  • Add the bread to food processor along with basil or tarragon and parsley,pulse into crumbs.
  • Fold the crumbs into the veggie mixture with 1/2 cup of parmesan and the egg.
  • Mound the zucchini mixture into the shells and roast for 15 minutes, remove from oven sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to slightly brown.
  • Enjoy !!!

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The Cook

mbouchersr Lewiston, Maine

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