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Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable