Stuffed Zucchini - cooking recipe

Ingredients

4 medium size zucchini (each 4 to 5 inches long), ends trimmed
2 Tbsp. butter
6 green onions, finely chopped
1 c. cooked brown rice
3/4 c. Swiss cheese, shredded
1 large egg
1/2 c. seasoned dry bread crumbs

Preparation

Cut zucchini in half lengthwise.
With a small spoon, scoop out zucchini centers, making 1/4-inch thick shells.
Finely chop zucchini centers.
In a large skillet over medium-high heat, combine chopped zucchini with 1 tablespoon butter and onions.
Stir often until zucchini is lightly browned, about 10 minutes.
Stir together zucchini mixture, rice, cheese and egg.
Mound filling equally into zucchini shells in a 9 x 13-inch baking pan.
Cover tightly with foil; bake in a 400\u00b0 oven until zucchini shells are tender when pierced, about 20 minutes.