Stuffed Zucchini - cooking recipe

Ingredients

4 medium sized zucchini (1 1/2 lb.)
1 egg
1/4 c. grated Parmesan cheese
1 Tbsp. parsley flakes
1 tsp. Italian seasoning, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 c. plain dry bread crumbs
2 Tbsp. olive oil

Preparation

Preheat oven to 350\u00b0.
Cut a thin slice lengthwise from each zucchini; scoop out pulp leaving a 1/4-inch shell.
Set shells aside.
Finely chop pulp (makes about 2 cups).
In a small bowl, combine pulp, egg, Parmesan cheese, parsley, Italian seasoning, salt, black pepper and garlic powder; mix well.
Spoon into reserved zucchini shells.
Combine bread crumbs and oil.
Sprinkle over tops.
Place zucchini in shallow casserole.
Pour hot water around zucchini to depth of 1/4-inch.
Bake, covered, until zucchini is almost tender, about 30 minutes.
Uncover and bake until tender, about 15 minutes longer.
Makes 4 servings.