Stuffed Zucchini

Stuffed Zucchini

6 small zucchini
1 med onion, chopped
5 Tbl. butter
1/2 cup mushrooms, chopped
2 Tbl. parsley, chopped
2 Tbl. bread crumbs
1/3 cup milk
2 eggs, slightly beaten
salt & pepper to taste

Wash zucchini. Place them in a large saucepan. Cover with salted water. Bring water to a boil, lower temperature and simmer for 7-8 minutes. Remove from water. Allow to cool enough to handle. Preheat oven to 450 degrees. In a small bowl place bread crumbs and milk. Sit aside. Split zucchini lengthwise. Scoop out most of the pulp and chop. Place the zucchini shells in a shallow baking dish sprayed with non-stick spray. In a skillet heat 3 Tbl. butter, add onions and sauté until golden. Stir in zucchini pulp, mushrooms, parsley, salt and pepper. Drain bread crumbs and pat dry with a paper towel. Add to skillet. Cook over med. heat stirring constantly for 2-3 minutes. Remove pan from heat and stir in the eggs. Fill zucchini shells with mixture and top each with remaining butter. Bake for 8-10 minutes or until tops are lightly browned. Serves 6

Changes - Use yellow squash. Add a little sage to the pulp mixture. Top with a little cheese. Or get really creative and stuff it with meat.

Squash Casserole

5-6 small squash, peeled and diced
1 medium onion, chopped
1 can cream of mushroom soup
6 slices bacon, fried and crumbled (can use pre-cooked)
1 cup grated cheese
1 sleeve Ritz crackers, crushed
1/3 cup butter or margarine, melted
salt & pepper to taste

Preheat oven to 350 degrees. Cook squash and onions together until tender. Drain, add soup, salt, pepper and bacon. Mix well and pour into a baking dish sprayed with non-stick spray. Cover with cheese. Mix crushed crackers and melted butter. Sprinkle evenly over casserole. Bake 20 minutes.

Changes - I haven't been able to come up with too many changes for this one. It's so good just the way it is. You can change the soup by using cream of celery or cream of chicken. You can also change the crackers to most any butter flavored type.