Patty Kuchenski Recipe Collection
Stuffed zucchini not stuffed, with stuffing

1 very large zucchini or maybe about 6 small ones- chopped coarsley
1-1/2 cups of Mrs Cubbison's stuffing mix
2-3 oz cheddar cheese, hand-shredded
1/4 cup minced red onion
1 1/4 tsp salt
1/4 cup grated Parmessan cheese, divided
2 eggs, hand-beaten
tomatoes - tiny/small ones from the garden
parsley
1/2-1 cup sour cream
1 tbsp butter, diced

Pre-heat oven to 350. Cook chopped zucchini for about 15 minutes in boiling water (low). Drain.
Combine in med. bowl: zucchini, stuffing, tomatoes, cheese, onion, parsley, salt, most of Parmessan cheese, and beaten eggs. Add sour cream and stir to mix. Dot top with butter and add remaining Parmessan.

Bake for 30 minutes

We found a similar stuffed zucchini recipe but since I had already cut the zucchini up, we changed it to a casserole. We both enjoyed it and said for vegetarians it would be a good replacement for a turkey dinner as it had all the good flavors with the stuffing.

Recipe Contributed by Patty Kuchenski