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ZUCCHINI BOATS, CORNBREAD STUFFED

 

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Serve this attractive side dish with any dairy entree. Homemade cornbread toasted and cut into cubes may be substituted for the prepared stuffing mix.
Dairy
Yield: 8 Servings


Ingredients
• 4 medium zucchinis, halved
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 large egg, slightly beaten
• 1 1/4 cups shredded Monterey Jack cheese, divided
• 1 1/4 cups shredded Cheddar cheese, divided
• 1/4 cup cornbread stuffing mix or croutons
• Salt and pepper to taste
• 1 teaspoon chopped parsley


Directions
1.
Preheat oven to 350°F. Grease 9 x 13-inch baking pan.

2. Scoop out zucchini pulp, leaving 1/4-inch thick shell. Heat oil in large skillet and saute pulp, onions and garlic 5 minutes; drain well.

3. Add egg, 1 cup of each cheese, stuffing mix or croutons, salt and pepper.

4. Fill boats with mixture, place in pan and sprinkle with remaining cheeses.

5. Bake 30 minutes or until zucchini is tender. Sprinkle with parsley.

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