Ingredients
8 medium zucchini
2 Tbsp. oleo
1/4 c. milk
1 1/3 c. mashed potato flakes
1 c. shredded Mozzarella cheese
1/2 tsp. salt
1/4 tsp. pepper
1 c. water
1/2 tsp. salt
1 egg
2 medium tomatoes, chopped
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Preheat oven to 350°. Cut off stem end of each zucchini. Lengthwise slice off top third of each zucchini; hollow out, leaving 1/4-inch shell. In medium saucepan, bring water, oleo and 1/2 teaspoon salt to rolling boil. Remove from heat. Stir in milk, egg and potato flakes until well combined. Stir in remaining ingredients. Spoon 1/8 of potato mixture (about 1/2 cup) into each zucchini shell. Place each stuffed shell on piece of foil; wrap loosely. Repeat with remaining potato mixture and shells. Bake at 350° for 20 minutes. Open foil packets; continue baking 15 to 20 minutes longer or until thoroughly heated. Serves 8.
RecipeNLG
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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