Stuffed Zucchini

"Wonderful! A good use of excess summer squash!"
 
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Ready In:
55mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cut Zucchini lengthwise and scoop out pulp.
  • Steam 6 to 10 minutes.
  • Saute pepper, celery onion and garlic in margarine until tender.
  • Add water chestnuts, zucchini pulp, olives and tomatoes and saute 2 more minutes.
  • Add spices and half the cheese. Mix and stuff into shells.
  • Bake at 350 for 25 minutes.
  • Top with rest of cheese and broil until cheese melts.

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RECIPE SUBMITTED BY

<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
 
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