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Dairy
Medium
1 Hour
Diets 
Who said potatoes are the only vegetables you can bake twice? Round out your next dairy supper with these cheesy twice-cooked stuffed zucchini.
4 slices white bread
1 cup milk
6 small zucchini
1 large onion, chopped
3 tablespoons fresh parsley stems, chopped
4 ounces cream cheese
1 cup grated cheese
2 eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
Soak bread in milk and set aside.
Cut zucchini in half lengthwise. Place in pan with boiling, salted water to cover zucchini. Cook for 15 minutes or until tender. Drain and dry with paper towels. Cool.
Gently remove pulp, being careful to leave some flesh intact to hold the stuffing.
Sauté onion and parsley in oil.
Squeeze bread and mash with zucchini pulp and cream cheese. Add all remaining ingredients, mixing well.
Grease 9- x 13-inch baking pan. Fill zucchini shells with stuffing mixture and place into pan. Sprinkle a little oil over zucchini and bake for 30 minutes.
Photography and Styling by Tamara Friedman
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