My mother got this recipe from her sweet sister, Helen! I even used it for a magazine, Garden Plate, and it was a hit. It is a great way to use up zucchinis. Gracias, Tia Helita!
Stuffed Zucchini Boats
Serves 6 as a main dish, or 12 as an appetizer
•¼ cup mushrooms, chopped
•¼ cup onion, minced
•4 slices bacon, chopped
•1 cup fresh bread, cubed
•¼ cup milk
•¼ cup parsley, chopped
•Salt and pepper, to taste
•½ cup cheddar cheese, shredded
1.Preheat oven to 350 degrees.
2.Boil zucchini whole for 3 minutes. Remove from the water and dry. Cut off the ends of the zucchini and slice lengthwise. Use a spoon to remove the pulp.
3.Sauté bacon, onions and mushrooms in a skillet over medium-low heat. When the bacon is crisp and the onions are translucent, remove from heat.
4.Mix the mushrooms, onions, bacon, zucchini pulp, bread, milk, eggs, parsley, salt and pepper together.
5.Place zucchini shells into a greased baking dish. Spoon the mixture into each shell and top with cheese.
6.Bake 15 minutes until heated through and the cheese melts.