STUFFED ZUCCHINI

Makes 8-10

ingredients

10 to 12 medium size zucchini
3 to 4 green onions, chopped, stems and
all
2 tbsp. chopped fresh parsley
2 sm. cloves of garlic, peeled and minced
1/2 tsp. each of salt and pepper
3 or 4 eggs
1 bunch of either fresh Swiss chard or
fresh spinach cooked and chopped, or
1 box of the fresh frozen chopped
1 tbsp. or so of oil or butter (watch
butter for burning)
1/2 c. Parmesan cheese
3 slices of white bread (not too
fresh) that has been soaked in
water-rung out and broken up (or
else use about 1/4 c. of prepared
bread crumbs)

directions

Wash zucchini, trim off both ends and boil whole until just tender. Drain and cool. Meanwhile cook, drain and chop the frozen or fresh chard or spinach. Now in a frying pan with oil or butter brown the chopped green onions and garlic. Cut cooled zucchinis in halves, remove the centers draining a little. Add centers to frying pan mixture with parsley and garlic and bread crumbs. Beat eggs and add cheese to them and all of this to fry pan. Mix well. Place the zucchini shells in a large buttered pyrex dish. Add mixture to shells; dot with extra Parmesan cheese if desired. Bake in 350° oven until brown.

Source: Dale