Diane’s Zucchini Parmigiana

(I have used ricotta cheese in this too. I just add about a cup of ricotta to the zucchini pulp and mix with the other ingredients.)

Cut ends off zucchinis and split in half lengthwise to make 8 portions. If using the larger zucchinis cut halves again width-wise to make 8 portions. Do not peel squash.

Steam or boil squash in salted water for about 5 minutes or until fork tender in the centers but still firm around the outside of the squash. Immediately remove the squash from the boiling water and place in ice water to cool and stop them from cooking.

After they’re cool enough to handle, with a spoon, scrape the insides from each squash portion, reserving the pulp in a large bowl. Leave a ½-inch rim all the way around the squash to stuff the prepared pulp back into the squash shell. If the larger zucchini seeds are too hard and tough, you may want to pick them out.

Preheat oven to 350º.

Place the squash shells in one or more shallow baking dishes, about 3 inches apart.

To the squash pulp in the large bowl, add the beaten egg, minced garlic, minced onion, minced bell pepper, salt, black pepper, parsley, bread crumbs and half the Parmesan cheese. Toss to mix well.

Stuff the zucchini shells with the mixture, evenly dividing mixture between the shells. Spoon marinara or spaghetti sauce over the stuffing, sprinkle evenly with the remaining Parmesan cheese, then sprinkle the Mozzarella cheese evenly over all.

Place in preheated oven until heated through and cheese is bubbly and beginning to brown on top, about 15-25 minutes, according to your oven. If you think it’s browning a little too fast you can cover them with foil for the last few minutes of cooking.

Serves 4-6 according to the size of the zucchinis and your appetites.