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1/1 Photo of Moosewood Stuffed Zucchini
This recipe was given to me by my sister-in-law, Fran. She gave me the recipe when I had an over surplus of zucchini from our garden, and this really hit the spot! Stuffed with two different cheeses (feta and Swiss) and baked inside the zucchini skin this recipe is a keeper. We usually eat the entire thing once baked, skin and all it makes a meal on its own. I have also used mozzarella cheese instead of the Swiss cheese.
Units: US | Metric
Serving Size: 1 (320 g)
Servings Per Recipe: 4