Debra’s Zucchini Boats
From the kitchen of: Debra M
INGREDIENTS
Two large zucchini
1 pkg Pepperidge Farm Stuffing - sage
1 - 28 oz can of diced tomatoes – Italian style
2 tablespoons dry minced onion
2 celery stalks chopped
2 ½ cups water
5 T margarine
INSTRUCTIONS
Cut zucchini lengthwise in half and scrape out insides. Place hollow zuchinni in large baking dish.
Place zucchini scrapings in saucepan with water and boil until scrapings are soft. DRAIN and set aside.
Boil 2 ½ cups water with 5 Tablespoons margarine until margarine is melted. After boiling add 3 cups of dry stuffing. Add onion, celery and boiled scrapings. Mix well. Spoon into hollowed zucchini, any extra stuffing place on top of zucchini. Pour diced tomatoes with juice over stuffed zucchinis.
Before baking add water to bottom of baking dish so zucchini will get soft and won’t stick to dish.
Bake 375 for 45-50 minutes.
From the kitchen of: Debra M
INGREDIENTS
Two large zucchini
1 pkg Pepperidge Farm Stuffing - sage
1 - 28 oz can of diced tomatoes – Italian style
2 tablespoons dry minced onion
2 celery stalks chopped
2 ½ cups water
5 T margarine
INSTRUCTIONS
Cut zucchini lengthwise in half and scrape out insides. Place hollow zuchinni in large baking dish.
Place zucchini scrapings in saucepan with water and boil until scrapings are soft. DRAIN and set aside.
Boil 2 ½ cups water with 5 Tablespoons margarine until margarine is melted. After boiling add 3 cups of dry stuffing. Add onion, celery and boiled scrapings. Mix well. Spoon into hollowed zucchini, any extra stuffing place on top of zucchini. Pour diced tomatoes with juice over stuffed zucchinis.
Before baking add water to bottom of baking dish so zucchini will get soft and won’t stick to dish.
Bake 375 for 45-50 minutes.
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