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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 zucchini -- medium-size

  3. 1 egg -- beaten

  4. 1/3 cup olive oil

  5. 2/3 cup bread crumbs -- fine

  6. 1/2 cup onion -- minced

  7. 2/3 cup parmesan cheese -- grated

  8. 1 carrot -- medium-size, minced

  9. 1 teaspoon oregano

  10. 2 garlic cloves -- minced

  11. salt to taste

  12. 1/2 pound ground beef -- lean

  13. pepper to taste

  14. 1/4 cup ham -- ground

  15. 1 1/2 cups tomato sauce

Instructions Jump to Ingredients ↑

  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 withremaining 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 top

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