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Zucchini Stuffed With Pork

2 lg Zucchini
2 tb Oil, salad
3/4 lb Pork, ground
1/3 c Onion; finely chopped
1/2 ts Garlic salt
1/8 ts Pepper
1/4 ts Thyme
2 Eggs; beaten
1/3 c Cheese, Parmesan; grated (or Romano)
Breadcrumbs; buttered


Wash zucchini thoroughly; cut in half lengthwise. Remove pulp, leaving a firm shell; chop pulp.


Heat salad oil in a skillet; add pork, and saute until browned. Remove pork; drain on paper towels. Add onion to skillet, and saute 5 minutes or until tender; drain pan drippings from skillet. Add pulp and pork; cover and simmer 10 minutes. Cool slightly, and stir in garlic salt, pepper, thyme, eggs, and cheese.


Stuff shells with zucchini mixture; sprinkle with breadcrumbs. Cover, and bake at 350 degrees for 25 minutes.





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