Recipe for Stuffed Zucchini from the Southwestern section.
Stuffed Zucchini12 small tender zucchini
1/4 pound Monterey jack cheese
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons flour
Vegetable oil (for frying) Parboil zucchini in boiling salted water for 5 minutes. Cut zucchini in halves lengthwise. Scoop out centers; place strips of cheese in halves and fill with the zucchini pulp, then fasten the two halves together with wooden picks. Beat egg whites very stiff; still beating, add yolks, slowly, one at a time, then salt, pepper and flour. Heat 1/2 inch of oil in a pan. Dip zucchini in egg batter, and fry until well-browned on both sides.
We hope you enjoy your freshly made Stuffed Zucchini. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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