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Prep Time: 15 minutes
Cook Time:
35 minutes
Makes:
8 servings
Rating:
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TOPPING
1 cup (250 mL) breadcrumbs
1/2 cup (125 mL) cheddar or mozzarella cheese, grated
2 tbsp (30 mL) Crisco® Canola or Vegetable Oil
ZUCCHINI
4 medium zucchinis
1/4 cup (50 mL) Crisco® Canola or Vegetable Oil, divided
1/3 cup (75 mL) feta cheese, crumbled
1/2 cup (125 mL) cheddar or mozzarella cheese, grated
1/4 cup (50 mL) fresh dill or parsley, chopped
1 egg
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TOPPING
1. Combine ingredients for topping in a small bowl. Reserve.
ZUCCHINI
2. Trim ends off zucchini. Slice in half lengthwise. Scoop out inside of zucchini using a spoon or melon baller. And chop . Brush inside and outside of hollowed zucchinis with 2 tbsp (30 mL) of oil. Place on a parchment-lined baking sheet.
3. Heat remaining oil in a large skillet over medium-high heat. Cook zucchini until tender, about 5 minutes. Cool.
4. Preheat oven to 375°F (190°C).
5. Combine remaining ingredients with the cooled zucchini. Fill each zucchini with mixture (about ¼ cup/50 mL each). Top with reserved breadcrumb topping.
6. Bake in preheated oven 25-30 minutes or until topping is browned. Serve warm or at room temperature.
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