Italian stuffed zucchini with tomato sauce

Yield: 6 servings

Measure Ingredient
6 \N Zucchini,medium-size
⅓ cup Olive oil
½ cup Onion,minced
1 \N Carrot,medium-size,minced
2 \N Garlic cloves,minced
½ pounds Ground beef,lean
¼ cup Ham,ground
1 \N Egg,beaten
⅔ cup Bread crumbs,fine
⅔ cup Parmesan cheese,grated
1 teaspoon Oregano
\N \N Salt to taste
\N \N Pepper to taste
1½ cup Tomato sauce

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

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