Zucchini ripiene
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Zucchini | |
| Salt | ||
| Pepper | ||
| ½ | cup | Olive oil |
| 1 | large | White onion chopped fine |
| 1 | cup | Breadcrumbs |
| ½ | cup | Cooked (al dente) rice |
| 2 | Eggs | |
| 4 | teaspoons | Parmesan cheese |
| Tomato sauce | ||
Directions
1. Cut each zucchini in half lengthwise and remove (lightly) the seeds.
Season with salt & pepper to taste & bake for 5 min. at 500F. Remove the zucchini and let cool.
2. Place the olive oil, chopped onion and zucchini in a frying pan & fry until a golden color is reached. Stir in the breadcrumbs and rice and let cool for 5 min. Add a mixture of the eggs & Parmesan cheese. Place the entire mixture in a pastry bag & squeeze over the zucchini. Cover with plain tomato sauce sprinkled with Parmesan cheese. Serve hot or cold.
TRATTORIA ROMA
611 DECATUR ST.; NEW ORLEANS WINE: ALBANA DI ROMAGNA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .