Ingredients
6 medium zucchini2 cups dry bread crumbs2 eggs, lightly beaten1 large tomato, diced1/3 cup grated Parmesan cheese1/4 cup minced fresh parsley2 garlic cloves, minced1/2 cup chicken broth1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons butter, melted
Preparation
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.
