RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




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.
Yield: 8 Servings

• 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

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.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages