Rosamaria's Stuffed Zucchini

Recipe Ingredients

4		Zucchini (medium)
2 teaspoons	10ml	Chopped fresh rosemary
10 teaspoons	50ml	Spinach leaves (medium)
8 teaspoons	40ml	Basil leaves (medium)
4		Garlic - , peeled
1		Onion - , peeled and (medium) quartered
1		Carrot - , peeled and (medium) quartered
1 1/2 teaspoons	7.5ml	Olive oil
3 teaspoons	15ml	Plum tomatoes - , chopped (large)
1 teaspoon	5ml	Salt - , or to taste
1 cup	146g / 5.1oz	Dry bread crumbs
3/4 cup	109g / 3.8oz	Grated fresh parmesan cheese
1 cup	198g / 7oz	Egg white (large)

Recipe Instructions

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Set pulp aside.

Cut each zucchini shell in half crosswise. Steam zucchini shells, covered, 3 minutes.

Place on paper towels to drain; set aside. Place zucchini pulp in a food processor; process until finely chopped.

Spoon into a bowl; set aside. Place rosemary, spinach and basil leaves, garlic, onion and carrot in a food processor and process until finely chopped. Heat oil in a Dutch oven over low heat.

Add rosemary mixture; cover and cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes and salt; saute over medium heat 20 minutes.

Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.

Preheat oven to 350F.

Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet.

Bake at 350F for 25 minutes or until golden brown. Yield: 16 stuffed zucchini pieces.

Source:
Cooking Light September 1996

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