I love this recipe in it's original form, so I modified it a little to be a more low carb friendly version.

Stuffed Zucchini

3 medium zucchinis, about 6-7 in long
salt
1 egg beaten
1 tbls butter, melted and cooled
1/4 c parmesan cheese, grated
2 tbls minced onion
2 tbls fresh parsley
dash of pepper
1 1/2 c fine pork rind crumbs
1 tbls parmesan, grated

Trim the ends of your zucchini, and do NOT peel. Cook whole zucchini in boiling water for 5 min, or until crisp-tender. Cool slightly, and halve lengthwise. Scoop out the pulp and chop, then set it aside.Sprinkle the shells lightly with salt, and arrange them in 2 qt casserole dish. Mix egg, butter, 1/4 c parmesan, onion, parsley,and pepper. Stir in chopped pulp and pork rinds. Spoon the filling into the zucchini shells, and sprinkle with the remaining parmesan. Bake uncovered at 350 for about 20 min or until set and heated through.


Hope you all like this as much as I do!

Rachel