Stuffed Zucchini Ingredients
12 small tender zucchini
1/4 pound Monterey jack cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons flour
Vegetable oil (for frying) Instructions
Parboil zucchini in boiling salted water for 5 minutes.
Cut zucchini in halves
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.
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