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Italian Stuffed Zucchini with Tom.Sauce XWCG89
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casserole Meats
Italian
Amount Measure Ingredient -- Preparation Method
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6 Zucchini -- medium-size
1 Egg -- beaten
1/3 cup Olive oil
2/3 cup Bread crumbs -- fine
1/2 cup Onion -- minced
2/3 cup Parmesan cheese -- grated
1 Carrot,medium-size -- minced
1 teaspoon Oregano
2 Garlic cloves -- minced
Salt to taste
1/2 pound Ground beef -- lean
Pepper to taste
1/4 cup Ham -- ground
1 1/2 cup Tomato sauce
1. Wash and dry zucchini; cut in half lengthwise and hollow out centers
carefully, leaving shells 1/4-inch thick. Reserve pulp. 2. Heat olive oil in a
large skillet; saute onion, carrot and garlic in oil until limp. 3.
Coarsely chop zucchini pulp and add to sauteed mixture; cook a few minutes.
4. Put vegetable mixture into a bowl. 5. Cook beef in the same skillet until it
loses its pink color. 6. Add ham and vegetable mixture; mix well.
7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to
taste and oregano; mix well. 8. Stuff zucchini shells with meat-vegetable
mixture, mounding tops. 9. Pour tomato sauce into the bottom of a large
ovenproof dish; arrange stuffed zucchini in sauce. 10. Sprinke tops with
remaining cheese. 11. Cover tightly with foil; bake in preheated 350'F.
oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of
baking time to brown tops.
03/28/92 12:53 PM
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