Italian stuffed zucchini with tom.sauce xwcg89

 
               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
 --------  ------------  --------------------------------
    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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