Scandinavian-Style Stuffed Zucchini

Servings: 6

Prep Time: 30 min

Cook Time: 35 to 40 min


3 large zucchini

1/4 cup; butter or margarine

1 small onion, chopped

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

2 hard boiled eggs, chopped

1/2 cup; tomato juice

1/4 cup; chopped fresh parsley

6 strips bacon, cooked but not crisp


  1. Preheat the oven to 350°F.
  2. Cut each zucchini in half lengthwise. Using a sharp knife or teaspoon, scoop out the center of each half, leaving a shell about 1/2" thick. Set aside the shells. Chop the removed zucchini and set aside.
  3. Place the butter or margarine in a medium-sized skillet, and melt over medium heat. Add the chopped zucchini and onion and sauté for 5 minutes, or until the vegetables are soft.
  4. Combine the stuffing mix and sautéed vegetables in a large bowl. Add the eggs, tomato juice, and parsley, and blend lightly. Stuff the reserved zucchini shells with the stuffing mixture, dividing the mixture evenly among the shells.
  5. Place 1/2" of the water in a shallow baking pan, and arrange the stuffed zucchini in the pan. Garnish each zucchini with a piece of bacon and bake uncovered for 35 to 40 minutes, or until the zucchini are easily pierced with a fork.