Stuffed Zucchini

Stuffed zucchini


 * 4-5 Small zucchini
 * 1/2 Cup bread or Cracker Crumbs
 * 1 Tablespoon Melted butter

Stuffing:


 * 1/4 Stick butter
 * 1 Tablespoon flour or cornstarch
 * 1/4 Cup sour cream
 * 1/2 Teaspoon dill

parsley And paprika (for Sprinkling)

salt And pepper, to Taste

zucchini Pulp

Drop Whole zucchini Into Boiling Salted (about 2 Tsps SaltPer 5-6 Quart Pot) water. Reduce Heat And Simmer For 15 Minutes or Until Tender.

Drain; Cover zucchini With Cold water to Stop The Cooking.When Cool, Slice in Half Lengthwise; Scoop Out Meat From Centers Leaving a Hollow Shell. Reserve zucchini Pulp AndSet Aside.

Mash zucchini Pulp Using a Potato Masher or a Fork.

Stuffing:

In a Small Saucepan, Melt 1/4 Stick butter. Blend in TheCornstarch Until no Lumps Remain; Add sour cream. CombineWith dill And salt And zucchini Pulp, Mixing IngredientsUntil Well Blended.

Fill The zucchini Shells Evenly With The Stuffing.

Melt 1 Tablespoon butter in Microwave. Stir in 1/2 CupCrushed Cracker Crumbs or bread Crumbs, Mixing Until AllAre Coated. Sprinkle a Layer of Buttered bread Crumbs OnTop. Top With parsley flakes And a Sprinkling of PaprikaFor Color.

Bake in a Preheated 350f Oven For 30 Minutes.

Pizza zucchini Variation: Spread a Thin Layer of Pizza SauceOn Top Before Baking. Sprinkle Top With Parmesan cheese (orShredded mozzarella) 10 Minutes Before Baking is Finished.Drizzle With olive oil Infused With Minced garlic, oregano,And basil Before Serving (omit dill And sour cream).

Enjoy.

contributed by

 * World Recipes Y-Group