| 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 | md | Carrot; minced |
| 1 | ts | 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 |
INSTRUCTIONS
1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp. 2. Heat olive oil in a large skillet; sauté.onion, carrot and garlic in oil until limp. 3. Coarsely chop zucchini pulp and add to saut.ed mixture; cook a few minutes. 4. Put vegetable mixture into a bowl. 5. Cook beef in the same skillet until it loses its pink color. 6. Add ham and vegetable mixture; mix well. 7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to taste and oregano; mix well. 8. Stuff zucchini shells with meat-vegetable mixture, mounding tops. 9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce. 10. Sprinkle tops with remaining cheese. 11. 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 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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