MM: Mexican Stuffed Zucchini
---------- Recipe via Meal-Master (tm) v8.05
Title: Mexican Stuffed Zucchini
Categories: Archives of, Breakfast, Dinner, Thrifty, Vegetables
Yield: 8 Servings
1 Lg (3-5 Lb) Zucchini
2 cn Enchilada Sauce
2 sl Bacon -- Cooked And Crumbled
1/2 c Bell Pepper -- Chopped
1 Onion -- Chopped
2 Cloves Garlic -- Chopped
2 c Chopped Mushrooms
1 c Sweet Corn -- Cooked
1/2 c Sliced Black Olives
3 c Cooked Rice
1 cn Chili Salsa Or Mexican Sauce
2 Eggs -- Beaten
1 c Grated Parmesan Or Romano Cheese
Slice squash, scoop out center leaving a shell 1/2
inch thick. If meat is firm use in stuffing. Pour the
enchilada sauce and 1 cup water into a shallow pan.
Place quash, skin side sown, in the pan and steam
covered at 325F for 30 minutes. Saute bacon, add bell
pepper, onion, garlic, mushrooms and cook till onion
is clear. Add remaining ingredients except cheese and
mix thoroughly. Scoop mixture into squash shells, top
with dry, grated cheese. Cover with foil and bake
until shell is tender, 30-45 minutes. (Originally from
"The Whole Earth Cookbook")
Recipe By : The Zucchini Cookbook-1974-Planned
Parenthood/Santa Cruz
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