Cat Island Rum Punch
“Grandpa Joe loved to garden and always grew plenty of fresh zucchini. (Some even made their way from Banta to Reno in the belly of the Greyhound Bus.)
This was one of Grandma Rose’s many great zucchini recipes. It calls for parsa, which cookbooks will tell you is marjoram but which Grandma said was a slightly different herb with a smaller leaf and a more delicate flavor. Marjoram and oregano work.
No quality or type of cheese is listed. I’ve used Parmesan, less than a cup. But you can experiment. It also works fine without cheese, which would make these into Stuffed Zucchini ala Grandma Marie.”
Ingredients
1 dozen small zucchini, fewer if larger
Bunch of parsley
4 cloves garlic
Olive oil
6 eggs
Salt
Pepper
Parsa (marjoram) or oregano
Grated cheese
Bread crumbs
Directions
Parboil the zucchini about 15 minutes and cool. Cut in half, scoop out center and reserve for filling. Place zucchini shells on an oiled cookie sheet.
Chop parsley and garlic and saute in olive oil. Squeeze out the water from zucchini center and add to pan and continue to saute. Let cool.
Beat together eggs, salt, pepper and parsa (marjoram).
Add zucchini mixture to egg mixture with grated cheese and enough bread crumbs to hold mixture together.
Fill zucchini shells and bake at 350 degrees till set. Should take about 30 minutes but watch so they don’t burn.
