Italian Stuffed Zucchini With Tom.sauce Xwcg89
casseroles, meats
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 alarge 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. Putvegetable 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
Yield: 6 servings
Preparation Time: 0:0
