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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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My fiancée loves this recipe. I got this recipe from a friend from where my fiancée worked. When I made this I did not use the tore up bread I used more Progresso bread crumbs. I also used the mozzarella. Ingredients:
1 -2 zucchini |
1 3/4 cups breadcrumbs (bread tore up) |
3/4 cup velveeta cheese or 3/4 cup mozzarella cheese (cubed or shredded) or 3/4 cup cheddar cheese (cubed or shredded) |
1/2 cup progresso breadcrumbs |
1/4 cup chopped onion |
3 teaspoons italian seasoning |
1/2 teaspoon salt |
1 teaspoon pepper |
1 egg, beaten |
butter |
Directions:
1. Cut ends off and wash zucchini good.
2. Cut half lengthwise.
3. Boil till tender (10-15 minutes).
4. Mix together tore up bread, cheese, progresso bread crumbs, onion, Italian seasoning, salt, pepper, and egg. Set aside.
5. Clean out zucchini and add the guts of the zucchini to the bread crumb mix and mix well.
6. Place all back into zucchini shells.
7. Dab with butter and bake 1/2 hour at 350°F.
8. Note: Do not use ricotta or cottage cheese.
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