Italian stuffed zucchini with tomato sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Zucchini,medium-size | |
| ⅓ | cup | Olive oil |
| ½ | cup | Onion,minced |
| 1 | Carrot,medium-size,minced | |
| 2 | Garlic cloves,minced | |
| ½ | pounds | Ground beef,lean |
| ¼ | cup | Ham,ground |
| 1 | Egg,beaten | |
| ⅔ | cup | Bread crumbs,fine |
| ⅔ | cup | Parmesan cheese,grated |
| 1 | teaspoon | Oregano |
| Salt to taste | ||
| Pepper to taste | ||
| 1½ | cup | Tomato sauce |
Directions
1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells ¼-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. Submitted By ELIZABETH WOOD On 08-01-95