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"Can be assembled in morning and refrigerated."
1 teaspoon butter or margarine
1/4 cup diced onion
Salt and pepper, to taste
1 cup soft bread crumbs
1 tomato, skinned, seeded and chopped
1/2 cup grated Velveeta cheese
Grated Parmesan cheese
Cut the 3 zucchini lengthwise; scoop out seeds and cut pulp into bite-size pieces. Reserve the pieces. Leave
shells intact. Parboil the zucchini shells for 10 minutes and drain well.
Mix together butter, onion, salt and pepper, soft bread crumbs, tomato and Velveeta cheese. Add insides of
zucchini and fill shells. Sprinkle Parmesan cheese generously over top. Bake at 350 degrees for 25 minutes.
Depending on size, allow 1/2 or 1 whole zucchini per person.
Anne Marie Hanson