| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 2 |
md |
Zucchini |
| 1 |
lb |
Ground beef |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Rice; cooked |
| 10 |
ml |
Garlic; minced |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Romano cheese |
| 1 |
ts |
Salt |
| 2 |
|
Bread slices; soaked |
| 1/2 |
ts |
Pepper |
| 1 |
|
In water and |
| 1/4 |
ts |
Dried oregano |
|
|
Squeezed dry |
| 4 |
|
Mozzarella slices |
INSTRUCTIONS
Preheat oven 350F. Cut zucchini in half lengthwise and remove pulp,
leaving shells 1/4" thick. Chop the flesh. In a bowl, combine onion,
garlic, cheese, meat, rice, bread, eggs, salt, pepper, oregano, and
zucchini. Mix well. Stuff each zucchini half with the mixture. Place
in greased baking dish and cover. Bake 40 minutes. Place a slice of
mozzarella on each half and bake, uncovered
10 minutes. Serve hot.
Per serving: 668 Calories (kcal); 37g Total Fat; (50% calories from
fat); 32g Protein; 50g Carbohydrate; 205mg Cholesterol; 880mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
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