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California Stuffed Zucchini

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“Crunchy nuts and chewy fried fruit give character to this colourful dish”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut zucchini in half lengthwise.
  2. With spoon, scoop out pulp, leaving 1/2" thick shells.
  3. Coarsely chop pulp and reserve.
  4. In saucepan of lightly salted boiling water, cook zucchini halves for 3 minutes until tender, but firm.
  5. Drain well.
  6. Place cut sides up in lightly greased baking dish.
  7. In skillet, melt butter over medium high heat.
  8. Saute onion for 2 minutes or until softened.
  9. Add carrots along with reserved chopped zucchini.
  10. Stir fry for 3 minute or until softened.
  11. Add walnuts, bread crumbs, raisins and half of the cheese.
  12. Stir well.
  13. Spoon into zucchini halves mounding mixture in the shells.
  14. Sprinkle with remaining cheese.
  15. Bake in 350F oven 8-10 minutes or until heated through and the cheese melts.

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