Stuffed Zucchini Mouterey
6 zucchini
Boiling salted water
3 Tbs butter
1 sm clove garlic, minced
1/4 C chopped green onions
1/2 tsp salt
1/8 C toasted flour or 1/4 C toasted wheat germ
1 1/2 C grated monterey jack cheese
Slice off 1/4 of each zucchini with lengthwise cut. Chop coarsely.
Boil larger portions very gently 5 minutes in salted water. Drain.
Meanwhile saute chopped zucchini in butter with garlic and onion about
3 minutes or until tender crisp. Scoop out a channel in each zucchini
adding pulp tp sauteed mixture. Stir in salt, flout, and 1/2 C cheese.
Spoon into zucchini shells. Place in baking dish and sprinkle with
remaining cheese. Bake covered in 375 degree oven for 20 minutes.
6 servings
Source: Roxanna Glass