Baked Stuffed Zucchini 1

Grrrrrgh!
Course : Zucchini
From: HungryMonster.com
Serves: 7
 

Ingredients:

8 small zucchini
2 medium onions
1 clove garlic
12 sprigs parsley
3 tablespoons olive oil
1 cup swiss chard or spinach -- cooked and drained
1 teaspoon oregano
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 cup grated parmesan cheese
3 large eggs -- beaten
2/3 cup dry bread crumbs
 

Preparation:

Cook zucchini in boiling water 5 minutes. Drain and cool. Cut in half lengthwise; scoop out center pulp, leaving 1/4 inch shell all around. Chop onions, garlic and parsley in blender or food chopper. Saute in olive oil. Put zucchini pulp and chard through food chopper or in blender; drain off excess liquid. Add to onion mixture and saucte a few minutes. add seasonings and cheese; mix well. Add eggs and blend; then add crumbs. Sprinkle zucchini shells lightly with salt. Fill with pulp mixture. Sprinkle lightly with more bread crumbs. TO FREEZE: place on a tray. When frozen, package in moisture proof containers, seal, label, date. store 6-8 weeks. TO SERVE: take from freezer and place in covered baking pan. Bake in 350 oven 45 minutes. Uncover and bake 10 minutes longer.