Italian Stuffed Zucchini With Tom.saucecasseroles, 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 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 |
