Stuffed Zucchini
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4 ea Med. Zucchini
3 ea Green Onions, Sliced
2 tb Butter Or Margarine
1 ea Slice Bread, Cubed
1/4 c Grated Parmesian Cheese
1 ea Med Tomato, Chopped
1/4 ts Salt
1 Dash Pepper
Cut zucchini lengthwise in halves. Scoop out pulp,
leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides
down in dish. Cover
loosely and microwave on high (100%) until crisp
tender, about 5 to 6
minutes. Cover and microwave reserved pulp, the
onions and margarine in a 1 1/2-qt casserole or bowl on
high (100%) until tender, 6 to 7 minutes. Stir
in bread cubes, cheese, tomato, salt and pepper. Turn
zucchini shell cut sides up; spoon mixture into shells.
Cover loosely and microwave on high until hot, 2 to 3
minutes.
3 ea Green Onions, Sliced
2 tb Butter Or Margarine
1 ea Slice Bread, Cubed
1/4 c Grated Parmesian Cheese
1 ea Med Tomato, Chopped
1/4 ts Salt
1 Dash Pepper
Cut zucchini lengthwise in halves. Scoop out pulp,
leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides
down in dish. Cover
loosely and microwave on high (100%) until crisp
tender, about 5 to 6
minutes. Cover and microwave reserved pulp, the
onions and margarine in a 1 1/2-qt casserole or bowl on
high (100%) until tender, 6 to 7 minutes. Stir
in bread cubes, cheese, tomato, salt and pepper. Turn
zucchini shell cut sides up; spoon mixture into shells.
Cover loosely and microwave on high until hot, 2 to 3
minutes.
Chaele McMillan is a work at home mom. She owns Mom
State University and is the Outreach Manager for Sunrise
Retreats (www.SunriseRetreats.com)
State University and is the Outreach Manager for Sunrise
Retreats (www.SunriseRetreats.com)
By: Chaele McMillan