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Full Online Book HomeLearning KitchenVegetables - Italian Zucchini Canoes
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Vegetables - Italian Zucchini Canoes Post by :dpeterson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :680

Click below to download : Vegetables - Italian Zucchini Canoes (Format : PDF)

Vegetables - Italian Zucchini Canoes

8 medium (7 to 8-inches long) zucchini
1 cup water
1/2 tsp. salt
2 Tbsp. margarine or butter
1/4 cup milk
1 egg
1-1/3 cups Hungry Jack mashed potato flakes
2 medium tomatoes, seeded, chopped and well drained
4 oz. (1 cup) shredded Mozzarella cheese
1/4 cup finely chopped onion
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper

Heat oven to 375 degrees. Cut off stem end of each zucchini. Lengthwise slice off top third of each zucchini; hollow out leaving 1/4 inch shell.

In medium saucepan, bring water, 1/2 teaspoon salt, margarine to rolling boil. Remove from heat. Stir in milk, egg and potato flakes until well combined. Stir in remaining ingredients.

Arrange zucchini shells in ungreased 13 x 9-inch pan. Spoon about 1/2 cup potato mixture into each shell. Cover with foil.

Bake at 375 degrees for 35 to 45 minutes or until zucchini is tender. Arrange on serving plate.

Serves 8.

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