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

Stuffed Tomatoes and Squash

Stuffed Tomatoes and Squash

4 medium tomatoes

3 small summer squash

2 Tlb butter 

1small onion, finely chopped

3 stalks celery, finely chopped

1 ½ lb ground beef or 2 cups cold left over roast, finely chopped

1 ½ cups cooked rice

1 tea. salt 

½ tea. pepper

Hollow out tomatoes from stem end and fat portion of squash from the side. Save centers of scooped out vegetables and sauté in melted butter with finely chopped onion and celery. If using ground beef, add and cook until brown. (If using cold roast beef, add with cooked rice and seasoning. Toss together well and stuff vegetables generously. Place in a shallow baking dish with enough water to cover bottom of pan ½ inch. Bake 20 minutes in a preheated 350˚ oven. Makes 4 servings.