CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Meats |
Italian |
Italian3 |
6 |
Servings |
INGREDIENTS
6 |
|
Zucchini, medium-size |
1 |
|
Egg, beaten |
1/3 |
c |
Olive oil |
2/3 |
c |
Bread crumbs, fine |
1/2 |
c |
Onion, minced |
2/3 |
c |
Parmesan cheese, grated |
1 |
|
Carrot, minced |
1 |
t |
Oregano |
2 |
|
Garlic cloves, minced |
|
|
Salt to taste |
1/2 |
lb |
Ground beef, lean |
|
|
Pepper to taste |
1/4 |
c |
Ham, ground |
1 1/2 |
c |
Tomato sauce |
1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Wash and dry zucchini; cut in half lengthwise and hollow out centers
carefully, leaving shells 1/4-inch thick. Reserve pulp. Heat olive oil
in a large skillet; sautéonion, carrot and garlic in oil until limp.
Coarsely chop zucchini pulp and add to sauted mixture; cook a few
minutes. Put vegetable mixture into a bowl. Cook beef in the same
skillet until it loses its pink color. Add ham and vegetable mixture;
mix well. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt
and pepper to taste and oregano; mix well. Stuff zucchini shells with
meat-vegetable mixture, mounding tops. Pour tomato sauce into the
bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.
Sprinkle tops with remaining cheese. 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: 1/2
Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 Converted by
MM_Buster v2.0n.
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