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Italian Stuffed Zucchini With Tomsauce

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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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