Notes
To hull zucchini, use a paring knife and carefully cut a long the top of the zucchini in a cylindrical shape about 2 cm wide then scope the flesh with a spoon
Ingredients
- ♡ 4 medium zucchini – hulled (see notes)
- ♡ ¼ cup fresh basil – sliced finely
- ♡ 3 shallots finely chopped
- ♡ ½ cup parsley finely chopped
- ♡ 2 cups parboiled rice
- ♡ 2 eggs lightly beaten
- ♡ 2 Tbls grated Parmesan cheese
- ♡ ½ cup tasty cheese
- ♡ ½ cup bread crumbs
Instructions
- ♥ Mix together, basil, shallots, parsley, parboiled rice, eggs, cheeses, and bread crumbs, season to taste with salt.
- ♥ Use a tablespoon and fill the hulled zucchini, pat down firmly build up to a small mound.
- ♥ Preheat oven to 180ºC Add 2 Tbls oil and ½ cup water in a baking dish
- ♥ Place the stuffed zucchini in the dish brush with oil and cover with foil, bake in oven for 30 minutes. Uncover bake further 15 minutes or until golden brown.
- ♥ Serve stuffed zucchini with salad.
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