Stuffed Zucchini – Kenna Christensen

About 2 lbs. zucchini

1 cup shredded cheese

2 eggs, slightly beaten

½ cup cottage cheese 

1 tea salt

Dash pepper

1 Tlb chopped parsley

1 slice bread (cut into small cubes)

Pulp from zucchini

Buttered bread crumbs

Use small zucchini, ½ per serving or use larger zucchini cut to serving size. Scrub well. But do not peel. Cook in boiling, salted water until tender-crisp. Cut zucchini in half length-wise. Carefully scrape out pulp. Save shells. If zucchini is young, use all the pulp, if is old. Discard seeds. 

Mix ingredients and stuff squash shells. Cover with buttered crumbs, and bake in a 325˚ for 20 minutes. Place under broiler a few minutes before serving to brown crumbs