Zucchini Stuffed With Herbs

From "What's for Dinner?" by Edith Stovel

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  small zucchini
• 3  medium onions, chopped
• 3  tablespoons olive oil
• 1 (10 ounce) package frozen corn
• 4  medium tomatoes, chopped
• 1  large egg
• 1⁄4 cup  dry breadcrumbs
• 4  tablespoons fresh parsley, chopped
• 1 1⁄2 teaspoons dried marjoram

Directions

1. Cut the zucchini lengthwise, remove the seeds, and arrange in a greased ovenproof dish.
2. In a large skillet, saute the onions in the oil. Set aside.
3. Preheat oven to 350. In a large saucepan, simmer the corn and tomatoes for 10 minutes. Let cool, then stir in the egg, bread crumbs, marjoram, and the reserved onions.
4. Spoon the filling into the zucchini and bake for 40 minutes.