Recipe for cooking stuffed zucchini
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
12 small tender zucchini 1/4 pound Monterey jack cheese 2 eggs 1 tsp. salt 1/2 tsp. black pepper 2 tsp. flour Canola (or other vegetable) oil (for frying) Parboil zucchini in boiling salted water for 5 mins. Cut zucchini in halves lengthwise. Scoop out centers; place strips of cheese in halves and fill with the zucchini pulp, then fasten the two halves together with wooden picks. Beat egg whites very stiff; still beating, add yolks, slowly, one at a time, then salt, pepper and flour. Heat 1/2 in. of oil in a pan. Dip zucchini in egg batter, and fry until well-browned on both sides.
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