Blondie
~*~*~*~<br><font color=blue>This TF always enjoys
- Joined
- Aug 18, 1999
- Messages
- 17,306
I had this the other day, and it was very delish! Thought I'd share it with yous!
Provolone Stuffed Zucchini
2 large zucchini, halved lengthwise
2 TBLS chopped onion
1 TBLS butter or margarine
1/2 tsp cornstarch
1 TBLS dairy sour cream
3oz shredded Provolone cheese
1/2 cup small pitted ripe black olives, drained and sliced
1/2 cup shredded carrot
2 TBLS grated Parmesan cheese
1/2 tsp dried basil, crushed
Cut off ends of zucchini. Cook zucchini, covered, in boiling water about 7 minutes or until crisp-tender; drain. Scoop out and reserve the pulp, leaving a 1/4 inch shell.
Cook onion in butter until tender. Combine cornstarch and sour cream. Stir in provolone cheese, olives, carrot, Parmesian cheese, basil, reserved pulp and cooked onion.
Spoon into zucchini shells; arrange in a 12x7 1/2x2-inch baking dish. Bake uncovered in a 350 degree oven for 20-25 minutes or until heated through.
Makes 4 servings.
Provolone Stuffed Zucchini
2 large zucchini, halved lengthwise
2 TBLS chopped onion
1 TBLS butter or margarine
1/2 tsp cornstarch
1 TBLS dairy sour cream
3oz shredded Provolone cheese
1/2 cup small pitted ripe black olives, drained and sliced
1/2 cup shredded carrot
2 TBLS grated Parmesan cheese
1/2 tsp dried basil, crushed
Cut off ends of zucchini. Cook zucchini, covered, in boiling water about 7 minutes or until crisp-tender; drain. Scoop out and reserve the pulp, leaving a 1/4 inch shell.
Cook onion in butter until tender. Combine cornstarch and sour cream. Stir in provolone cheese, olives, carrot, Parmesian cheese, basil, reserved pulp and cooked onion.
Spoon into zucchini shells; arrange in a 12x7 1/2x2-inch baking dish. Bake uncovered in a 350 degree oven for 20-25 minutes or until heated through.
Makes 4 servings.
