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stuffed Zucchini 12 Small Tender Zucchini
1/4 Pound Monterey Jack Cheese
2 Eggs
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Teaspoons Flour
vegetable Oil (for Frying) parboil Zucchini In Boiling Salted Water For 5 Minutes. Cut Zucchini In Halves Lengthwise. Scoop Out Centers; Place Strips Of Cheese In Halves And Fill With The Zucchini Pulp, Then Fasten The Two Halves Together With Wooden Picks. beat Egg Whites Very Stiff; Still Beating, Add Yolks, Slowly, One At A Time, Then Salt, Pepper And Flour. Heat 1/2 Inch Of Oil In A Pan. Dip Zucchini In Egg Batter, And Fry Until Well-browned On Both Sides. |
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