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Stuffed Zucchini with Mortadella and Parmesan

Stuffed Zucchini with Mortadella and Parmesan Recipe

  • 3 tablespoons olive oil, divided, plus additional for baking dish
  • 1 1/2 cups chopped white onion
  • 2 garlic cloves, chopped
  • 4 ounces mortadella, minced (3/4 cup)
  • 1 cup fresh breadcrumbs (from crustless Italian or French bread ground in processor)
  • 1 cup finely grated Parmesan cheese, divided
  • 1/2 cup chopped fresh Italian parsley
  • 1 large egg, beaten to blend
  • 8 medium round zucchini, tops cut off, or 4 large zucchini (7 to 8 ounces each), trimmed, cut lengthwise in half
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