Zucchini ripiene

Yield: 4 Servings

Measure 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

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, .

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