CHEF JEFF — ONE BYTE AT A TIME: Baked Stuffed Zucchini

Some veggies lend themselves to stuffing.

Baked Stuffed Zucchini

6 to 8 medium zucchini

2 medium onions, diced

1 clove garlic, minced

12 sprigs parsley, minced

3 tablespoons olive oil

1 cup frozen spinach, cooked and drained

1 teaspoon dried oregano

1½ teaspoons salt

1/8 teaspoon pepper

½ cup grated Parmesan

3 eggs beaten

2/3 cup dry bread crumbs

Cook zucchinis in boiling water for 5 minutes. Drain. Cut in half lengthwise. Scoop out center. Leave ¼-inch of shell all around. Combine pulp with spinach in a bowl. Set aside. Saute onions, garlic and parsley in olive oil until onion is tender. Add to spinach-pulp mixture. Combine. In separate bowl, combine bread crumbs, eggs, cheese and seasonings. Spray cooking dish large enough to hold shells. Lightly salt shells. Fill with pulp mixture. Top with bread crumb mixture. Cover dish with foil. Bake at 350 degrees for 45 minutes. Uncover. Bake for 10 minutes.

Yield: Serves 6 to 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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