April 16, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Vegetarian, Wine, Zucchini, Kosher Dairy more
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"This dish is a way to dress up zucchini and is good reheated."
Scrub and trim zucchini without peeling and cut each one lengthwise into halves.
Carefully scoop out the pulp.
Chop the pulp and set aside.
Cover the shells with cold water, bring to a boil, boil 2 minutes, then drain and plunge into cold water.
Drain shells upside down while fixing stuffing.
Peel and chop the onion.
Heat the oil in a skillet and mince the garlic into it, using a garlic press.
Add the chopped onion, zucchini pulp, and seasonings.
Sauté until zucchini is tender.
Add wine and cheese and cook and mix well a few minutes.
Stuff drained zucchini shells with this mixture.
Put zucchini on a lightly oiled baking sheet and sprinkle each with parsley.
Bake 15 minutes at 400'F.
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