Preparation:
Scoop flesh from zucchini halves leaving 1/4-inch shells abd reserving
pulp for next step. Blanch 2 minutes in boiling water. Plunge in cold
water and drain on paper towels.
Saute 1/4 cup of the pulp with basil, marjoram, and garlic for 3
minutes. Add wine; cook 2 minutes until liquid is absorbed. Cool mixture
slightly. Stir in the rest of the ingredients (reserving 1 teaspoon of
cheese) and adding milk gradually. You may not need to use it all.
Place shells in a coated baking dish. Fill with the mixture. Sprinkle
with reserved cheese. Bake at 400=B0 F. for 25 minutes or until lightly=
browned. |
