Title

Stuffed Zucchini

Subject

zucchini

butter

parmesan cheese

bread crumbs

salami

egg

water

onion

parsley

poultry seasoning

salt

pepper

Description

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.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0188

Coverage

Oregon, US