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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another great recipe from Crisco, such a crowd pleaser - it it perfect as a side dish or an appetizer for a party!! You can replace the feta cheese with additional cheddar cheese, goat cheese or your favorite cheese. This dish can be assembled 1 day ahead. Wrap well with plastic wrap and keep refrigerated until ready to bake. Ingredients:
1 cup breadcrumbs |
1/2 cup cheddar cheese or 1/2 cup mozzarella cheese, grated |
2 tablespoons crisco canola oil |
4 medium zucchini |
1/4 cup crisco canola oil, divided |
1/3 cup feta cheese, crumbled |
1/2 cup cheddar cheese or 1/2 cup mozzarella cheese, grated |
1/4 cup fresh dill or 1/4 cup parsley, chopped |
1 egg |
Directions:
1. TOPPING: Combine ingredients for topping in a small bowl. Reserve.
2. ZUCCHINI: Trim ends off zucchini. Slice in half lengthwise. Scoop out inside of zucchini using a spoon or melon baller and chop. Brush inside and outside of hollowed zucchinis with 2 tablespoons of oil. Place on a parchment-lined bakng sheet.
3. Heat remaining oil in a large skillet over medium-high heat. Cook chopped zucchini mixture until tender, about 5 minutes. Cool.
4. Preheat oven to 375°F.
5. Combine remaining ingredients with the cooled zucchini mixture. Fill each hollowed zucchini with mixture (about 1/4 cup each). Top with reserved breadcrumb topping.
6. Bake in preheated oven 25-30 minutes or until topping is browned. Serve warm or at room temperature.
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