Side Dish Recipes
Stuffed Zucchini
Ingredients
- 12 small tender zucchini
- 1/4 pound Monterey Jack cheese
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons all-purpose flour
- Vegetable oil (for frying)
Instructions
- Parboil zucchini in boiling salted water for 5 minutes.
- Cut zucchini in half 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 inch of oil in a pan.
- Dip zucchini into egg batter, and fry until well-browned on both sides.