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Old 04-03-2005, 03:22 PM   #1
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REC - Stuffed Zucchini

It is getting close to that zucchini time of the year again or at least I hope. I cannot tell by the weather outside right now.

Stuffed Zucchini
  • 4 medium zucchini (halved lengthwise)
  • 3 tablespoons butter
  • 3/4 cup fine minced onions
  • 3 small cloves garlic
  • 3 eggs beaten
  • 1/2 cup crumbled feta cheese
  • 3/4 cup grated Swiss cheese
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh chopped dill (or 3/4 teaspoon dried dill weed)
  • 1 1/2 tablespoons flour
  • salt and pepper to taste
  • paprika
Scoop out the inside of zucchini to leave half inch rim. Chop the scooped zucchini into bits and cook in butter with onions and garlic until onions are soft.

Combine sautéed ingredients with flour, cheeses, herbs and eggs. Salt and pepper to taste.

Fill each zucchini with mixture and dust with paprika. Bake at 375° for 30 minutes until solidified.


Do what you can, with what you have, where you are.

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26th president of US (1858 - 1919)
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Old 04-04-2005, 09:41 AM   #2
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This looks yummy! And a little different than the usual - TY!

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Old 04-04-2005, 10:25 AM   #3
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Thank you so much for this SC! I'll have to keep this recipe in the kitchen when my MIL starts sending me zucchini.
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
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Old 04-04-2005, 11:06 AM   #4
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i just love zuccini,and this looks absolutely delicious...thanks sierra!
Don't let love interfere with your appetite. It never does with mine.
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Old 04-04-2005, 12:15 PM   #5
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ok, this is a keeper! Yummmmers!
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 04-06-2005, 10:09 AM   #6
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I love zucchini too. Thanks for the recipe
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Old 04-06-2005, 11:00 AM   #7
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Thanks Sierra.

Love to stuff the suckers, but prefer the larger ones.

Recently was able to grow a garden and let the zucks get about a foot long.

Before that would ask the local people at the farmers' market to bring a few of the larger ones the next week.

Thanks again.

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