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Stuffed Zucchini

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“This recipe was inspired by a stuffed mushroom recipe I have. It is easy to do and it gets rave reviews every time I serve it.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice small zuccinis in half lengthwise, scoop out seeds and set zuccinis aside.
  2. Fry grated zuccini (a large, older zuccini is fine for this part), and onion in butter until onion is tender and most of the liquid is gone.
  3. Remove from heat and mix in bread crumbs, cheese, egg and oregano (this is the stuffing).
  4. Spoon stuffing into zuccini halves (where the seeds used to be) and place halves, stuffing side up, onto a baking tray (this can be done up to a day ahead, and refridgerated until needed).
  5. Bake at 375 degrees for 30 minutes.

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