Apricot Stuffed Zucchini

4 lg. zucchini (1-1/2 lb.)
1/2 cup chopped dried apricots
2 cup soft bread crumbs
1 egg, beaten
2 tbsp. chopped walnuts
1-1/2 tsp. Worcestershire sauce

Preheat oven to 375F. Trim off ends of zucchini; cut in halves lengthwise. Carefully scoop out centers, leaving a 1/4 inch thick shell; set shells aside. In a small saucepan bring 1 cup water to a boil; add apricots. Simmer, covered until almost tender, about 5 minutes. Add reserved zucchini pulp; simmer until zucchini and apricots are tender, about 2 minutes. Drain and set aside. In a skillet cook zucchini shells in boiling water until almost tender, 2 to 3 minutes. Rinse shells with cold water; drain well. Place shells, hollowed sides up, in a baking pan. To reserve apricot mixture add bread crumbs, egg, walnuts and Worcestershire; mix well. Spoon in to zucchini shells. Bake, uncovered until zucchini is tender, about 15 minutes.

Makes 4 servings

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Cajun Country -- New Iberia, Louisiana