Italian Stuffed Zucchini With Tom.sauce

Recipe Ingredients

6		Zucchini - medium-size
1		Egg - beaten
1/3 cup	78ml	Olive oil
2/3 cup	97g / 3.4oz	Bread crumbs - fine
1/2 cup	31g / 1.1oz	Onion - minced
2/3 cup	97g / 3.4oz	Parmesan cheese - grated
1 cup	110g / 3.9oz	Carrot - minced (medium)
1 teaspoon	5ml	Oregano
2		Garlic cloves - minced
		Salt to taste
1/2 lb	227g / 8oz	Ground beef - lean
		Pepper to taste
1/4 cup	59ml	Ham - ground
1 1/2 cups	355ml	Tomato sauce

Recipe 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; sauteeonion, carrot and garlic in oil until limp.

3. Coarsely chop zucchini pulp and add to sauteed 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.

Source:
Sally O'Brien

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