Zucchini 'shells' stuffed with a cheesy cornbread stuffing.

Savory Stuffed Zucchini

2 medium zucchini, halved lengthwise
1/2 cup chopped onion
1 teaspoon finely minced garlic
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/2 cup (2 ounces) shredded medium cheddar cheese
1/2 cup cornbread stuffing mix
1 large egg, lightly beaten
1 teaspoon chopped parsley
Salt and pepper, to taste
1/3 cup (scant 1 ounce) grated asiago cheese

1. Scoop the pulp from the zucchini, leaving a shell about 1/4-inch thick. Chop the pulp in a glass mixing bowl. Add the onion and garlic to the pulp.
2. Microwave on high for 4 minutes. Pour off any liquid.
3. Stir in the Monterey Jack and cheddar cheeses, stuffing mix, egg, chopped parsley, and seasonings.
4. Arrange the zucchini shells in a 12-inch round glass baking dish.
5. Fill each shell with the stuffing mixture. Sprinkle with asiago cheese. Cover with plastic wrap.
6. Microwave on high for 6 to 8 minutes, turning the dish once during the cooking time.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.