Tuesday, October 13, 2009
2 large zucchini, washed and dried
1 T. onion, finely chopped
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
1 cup crushed corn flakes
1/2 tsp. salt
1/4 tsp. garlic powder
Poke zucchini with a fork (about 6 times each); place on a paper towel in the microwave. Microwave for 3 minutes on high; turn over, and cook 2 more minutes. Let cool for several minutes.
With a large knife, cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and scoop out pulp onto a cutting board. Place zucchini shells in a shallow lightly greased baking dish.
Roughly chop zucchini pulp and put in a medium bowl. Add remaining ingredients and mix well. Fill zucchini shells with pulp mixture. Bake at 375 degrees for 30 minutes or until lightly browned.
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