| 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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