Italian stuffed zucchini with tomsauce

6 servings

Ingredients

Quantity Ingredient
6 Zucchini; medium-size
1 Egg; beaten
⅓ cup Olive oil
⅔ cup Bread crumbs; fine
½ cup Onion; minced
⅔ cup Parmesan cheese; grated
1 medium Carrot; minced
1 teaspoon Oregano
2 Garlic cloves; minced
Salt to taste
½ pounds Ground beef; lean
Pepper to taste
¼ cup Ham; ground
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; sauté‚onion, carrot and garlic in oil until limp.

3. Coarsely chop zucchini pulp and add to saut‚ed 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. Sprinkle tops with remaining cheese.

11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown tops.

Per serving: 391 Calories (kcal); 27g Total Fat; (60% calories from fat); 17g Protein; 22g Carbohydrate; 74mg Cholesterol; 759mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 2 Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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