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Italian Stuffed Zucchini With Tomsauce
Ingredients
- 6 x Zucchini, medium-size
- 1 x Egg, beaten
- 1/3 c. Extra virgin olive oil
- 2/3 c. Bread crumbs, fine
- 1/2 c. Onion, chopped
- 2/3 c. Parmesan cheese, grated
- 1 med Carrot, chopped
- 1 tsp Oregano
- 2 x Garlic cloves, chopped Salt to taste
- 1/2 lb Grnd beef, lean Pepper to taste
- 1/4 c. Ham, grnd
- 1 1/2 c. Tomato sauce
Directions
- 1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp.
- 2. Heat extra virgin olive oil in a large skillet; sauteeonion, carrot and garlic in oil till limp.
- 3. Coarsely chop zucchini pulp and add in to sauteed mix; cook a few min.
- 4. Put vegetable mix into a bowl.
- 5. Cook beef in the same skillet till it loses its pink color.
- 6. Add in ham and vegetable mix; mix well.
- 7. Add in egg, bread crumbs, 1 Tbsp. Parmesan cheese, salt and pepper to taste and oregano; mix well.
- 8. Stuff zucchini shells with meat-vegetable mix, mounding tops.
- 9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.
- 10. Sprinkle tops with remaining cheese.
- 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.
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