| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | New Orleans | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | Zucchini | |
| Salt | ||
| Pepper | ||
| 1/2 | c | Olive oil |
| 1 | lg | White onion chopped fine |
| 1 | c | Breadcrumbs |
| 1/2 | c | Cooked (al dente) rice |
| 2 | Eggs | |
| 4 | ts | Parmesan cheese |
| Tomato sauce |
INSTRUCTIONS
1. Cut each zucchini in half lengthwise and remove (lightly) the seeds. Season with salt & pepper to taste & bake for 5 min. at 500F. Remove the zucchini and let cool. 2. Place the olive oil, chopped onion and zucchini in a frying pan & fry until a golden color is reached. Stir in the breadcrumbs and rice and let cool for 5 min. Add a mixture of the eggs & Parmesan cheese. Place the entire mixture in a pastry bag & squeeze over the zucchini. Cover with plain tomato sauce sprinkled with Parmesan cheese. Serve hot or cold. TRATTORIA ROMA 611 DECATUR ST.; NEW ORLEANS WINE: ALBANA DI ROMAGNA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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