Grower: Clemson SC
Price: $0.50 ( 1 RECIPE)
%> Available (Estimated): 298

1 1/2 pounds zucchini, halved 1 1/2 cups dry bread crumbs 2 ounces shredded Cheddar cheese 1/4 cup minced onion 2 tablespoons chopped fresh parsley 1 1/4 teaspoons salt 1/4 cup grated Parmesan cheese, divided 2 eggs, beaten 2 tablespoons butter, diced Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'. 3. In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese. 4. Bake in preheated oven for 30 minutes. SOME ALTERNATIVES: 1 I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! 2 Like others before me, I made this a bit differently. I didn't boil the zucchini. Instead, I cut it in half, scooped out the seeds and tossed them. Then I scooped out the pulp and chopped it up, leaving a semi-thin shell. I sauted the pulp in olive oil with garlic and onion. Next, I added some fresh basil, fresh parsley and dried oregano. For color, I tossed in diced fresh tomato. Next, I added about 1 tbsp. butter, bread crumbs, shredded cheddar and mozzarella cheeses. Stuff the zucchini halves. Then I put them in a baking dish with some water in the bottom and baked them at 350 for 30 min. I thik next time I'll use fewer bread crumbs and try adding in more tomato and maybe even some fresh spinach. 3 I used yellow squash and reduced the boiling time a bit. Like another reviewer, I sauted the inside of the squash with onion, garlic, mushroom, red pepper, fresh corn, fresh basil, oregano , and parsley. I reduced the bread crumbs a bit to compensate. These were filling delicious. Photo and recipe ADAPTED FROM