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  Textcategory:Maindecade:1950s...7 more

  Stuffed Zucchini

  Stuffed zucchini
  Cut 6 small, unpeeled zucchini in half
  lengthwise. Wash; scoop out seeds to
  form "boats." Boil 3 minutes in salted
  water to cover; drain. Fill with salami
  stuffing (recipe follows). Dot with but-
  ter; dust top with grated parmesan
  cheese. Place in lightly greased baking
  dish. Bake until barely tender, 25 to 30
  minutes, in a 375-degree oven. Makes 6
  servings.
  
  Salami stuffing:
  2 cups soft bread crumbs
  2 tablespoons melted butter
  1/2 cup finely chopped salami
  1 egg, slightly beaten
  1 tablespoon water
  1/4 cup chopped onion
  1 tablespoon chopped parsley
  1/2 teaspoon poultry seasoning
  1/4 teaspoon salt
  1/8 teaspoon pepper
  
  Combine all ingredients; use as stuf-
  fing for zucchini.
  
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  # Stuffed Zucchini
  
  ## Ingredients
  
  - 6 small, unpeeled zucchini
  - Butter, for dotting
  - Grated Parmesan cheese, for dusting
  
  ## Salami Stuffing
  
  - 2 cups soft bread crumbs
  - 2 Tbsp melted butter
  - 1/2 cup finely chopped salami
  - 1 egg, slightly beaten
  - 1 Tbsp water
  - 1/4 cup chopped onion
  - 1 Tbsp chopped parsley
  - 1/2 tsp poultry seasoning
  - 1/4 tsp salt
  - 1/8 tsp pepper
  
  ## Instructions
  
  1. Cut 6 small, unpeeled zucchini in half lengthwise. Wash; scoop out seeds to form "boats."
  2. Boil 3 minutes in salted water to cover; drain.
  3. Combine all salami stuffing ingredients and mix together.
  4. Fill zucchini boats with salami stuffing.
  5. Dot with butter; dust top with grated Parmesan cheese.
  6. Place in a lightly greased baking dish.
  7. Bake until barely tender, 25 to 30 minutes, in a 375-degree oven.
  8. Makes 6 servings.