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.