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Cheese Stuffed Zucchini
4 medium zucchini
1/4 pound shredded cheddar cheese
1 egg, beaten
1/2 cup instant rice, cooked
1/4 cup canned mushrooms, drain and chop
2 tablespoons onion, finely minced
2 tablespoons dry bread crumbs
1 1/2 teaspoons parsley flakes
1/8 teaspoon seasoned salt
Preheat oven to 350�F. Place zucchini in a steamer basket over
boiling water. Cover pan and steam 5-7 minutes or until just tender.
Cool. Cut in half lengthwise. Scoop out zucchini pulp, leaving
shell. Place cooked zucchini shell cut side down to drain. Chop
pulp. Stir all but 1/4 cup cheese into chopped pulp. Add next 6
ingredients. Sprinkle zucchini shells with seasoned salt to taste.
Stuff with cheese rice mixture. Place in a baking pan that has been
sprayed with nonstick cooking spray. Bake 20 minutes or until heated
through. Sprinkle with remaining cheese and bake another 5 minutes,
or until cheese melts. |
