Recipe for Stuffed Zucchini


    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.