6 zucchini – 1 ½ in. by 8 in cut in half and boiled in salted water
4 cups packaged herb-seasoned stuffing
1 ½ cups cubed raw fish (walleye or saugeye)
2 cups water
¼ cup lemon juice
1/3 cup butter
1 can mushroom soup slightly diluted with water or milk
Add cooked zucchini to stuffing mix along with butter, lemon juice and fish. Mix well. Begin adding water and moisten to desired consistency.
Place stuffing mixture in zucchini shells. Pour diluted mushroom soup over top; if preferred, other types of creamed soups may be used.
Place in shallow baking pan with ¼ inch water in bottom to prevent shells from sticking. Bake at 350 for 30 minutes. Garnish with chives, parsley, or paprika
Submitted by Anna Fuqua