Stuffed Zucchini

Description
Contributed by World Recipes Y-Group

Ingredients

 * 4 – 5 small zucchini
 * ½ cup bread or cracker crumbs
 * 1 tablespoon melted butter

Stuffing

 * ¼ stick butter
 * 1 tablespoon flour or cornstarch
 * ¼ cup sour cream
 * ½ teaspoon dill
 * parsley and paprika (for sprinkling)
 * salt and pepper, to taste
 * zucchini pulp

Directions

 * 1) Drop whole zucchini into boiling salted (about 2 tsp salt per 5-6 quart pot) water.
 * 2) Reduce heat and simmer for 15 minutes or until tender.
 * 3) Drain; cover zucchini with cold water to stop the cooking.
 * 4) When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell.
 * 5) Reserve zucchini pulp and set aside.
 * 6) Mash zucchini pulp using a potato masher or a fork.

Stuffing

 * 1) In a small saucepan, melt ¼ stick butter.
 * 2) Blend in the cornstarch until no lumps remain; add sour cream.
 * 3) Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.
 * 4) Fill the zucchini shells evenly with the stuffing.
 * 5) Melt 1 tablespoon butter in microwave.
 * 6) Stir in ½ cup crushed cracker crumbs or bread crumbs, mixing until all are coated.
 * 7) Sprinkle a layer of buttered bread crumbs on top.
 * 8) Top with parsley flakes and a sprinkling of paprika for color.
 * 9) Bake in a preheated 350°F oven for 30 minutes.
 * 10) Pizza zucchini variation: spread a thin layer of pizza sauce on top before baking.
 * 11) Sprinkle top with Parmesan cheese (or shredded mozzarella) 10 minutes before baking is finished.
 * 12) Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).
 * 13) Enjoy.