Stuffed Zucchini
This recipe came from a magazine in the 1980s. Seems like it was Colonial Homes. It’s a good, yummy fall recipe.
3 medium size zucchini (1 lb.) trimmed
1-1/2 cup crumbled Ritz Crackers
1/2 cup grated Parmesan cheese
2 Tablespoons minced onion
1-1/2 Tablespoons minced parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 Tablespoon butter
Cook zucchini in boiling, salted water to cover, 5 minutes. Drain. Halve lengthwise. Scoop out pulp leaving shell intact. Corsley chop pulp. Combine with cracker crumbs, 1/4 cup Parmesan cheese, onion, parsley, salt, pepper and egg. Spoon into shells. Dot with butter. Sprinkle with remaining Parmesan cheese. Place in a baking dish and bake at 350° for 30 minutes.