| 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 Converted by MM_Buster v2.0n.
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