Stuffed Zucchini

Another great recipe from Crisco, such a crowd pleaser - it it perfect as a side dish or an appetizer for a party!! You can replace the feta cheese with additional cheddar cheese, goat cheese or your favorite cheese. This dish can be assembled 1 day ahead. Wrap well with plastic wrap and keep refrigerated until ready to bake.

• Ready In: 50 mins
• Serves: 8

Ingredients

• TOPPING

• 1  cup  breadcrumbs
• 1⁄2 cup cheddar cheese or 1⁄2 cup mozzarella cheese, grated
• 2  tablespoons  crisco canola oil

• ZUCCHINI

• 4  medium zucchini
• 1⁄4 cup  crisco canola oil, divided
• 1⁄3 cup feta cheese, crumbled
• 1⁄2 cup cheddar cheese or 1⁄2 cup mozzarella cheese, grated
• 1⁄4 cup fresh dill or 1⁄4 cup parsley, chopped
• 1  egg

Directions

1. TOPPING: Combine ingredients for topping in a small bowl. Reserve.
2. ZUCCHINI: Trim ends off zucchini. Slice in half lengthwise. Scoop out inside of zucchini using a spoon or melon baller and chop. Brush inside and outside of hollowed zucchinis with 2 tablespoons of oil. Place on a parchment-lined bakng sheet.
3. Heat remaining oil in a large skillet over medium-high heat. Cook chopped zucchini mixture until tender, about 5 minutes. Cool.
4. Preheat oven to 375°F.
5. Combine remaining ingredients with the cooled zucchini mixture. Fill each hollowed zucchini with mixture (about 1/4 cup each). Top with reserved breadcrumb topping.
6. Bake in preheated oven 25-30 minutes or until topping is browned. Serve warm or at room temperature.