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  • Italian Stuffed Zucchini With Tomsauce

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    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. 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.

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