Italian Stuffed Zucchini With Tom.Sauce

Directions

1. 1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp.
2. 2. Heat extra virgin olive oil in a large skillet; sauteeonion, carrot and garlic in oil till limp.
3. 3. Coarsely chop zucchini pulp and add in to sauteed mix; cook a few min.
4. 4. Put vegetable mix into a bowl.
5. 5. Cook beef in the same skillet till it loses its pink color.
6. 6. Add in ham and vegetable mix; mix well.
7. 7. Add in egg, bread crumbs, 1 Tbsp. Parmesan cheese, salt and pepper to taste and oregano; mix well.
8. 8. Stuff zucchini shells with meat-vegetable mix, mounding tops.
9. 9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.
10. 10. Sprinkle tops with remaining cheese.
11. 11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40 min, or possibly till tender. Uncover during last 10 min of baking time to brown tops.