Email to Buny      

Stuffed Zucchini Italiana *

Source of Recipe

Mimi's Archive


List of Ingredients

6 medium zucchini
1 pound ground round
1 cup italian seasoned bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon dried onion flakes
1 egg, slightly beaten
mozzarella cheese, grated
garlic salt and pepper to taste
8 ounces tomato sauce
6 ounces tomato paste
2 teaspoons sugar
2 cloves crushed garlic
1 teaspoon oregano
3/4 teaspoon basil
1/4 teaspoon red pepper


Recipe

Preheat oven to 350ºF. Grease a 9x13 pan.Scrub the zucchini with a vegetable brush under cold water. Remove both ends from each zucchini. Drop the zucchini into rapidly boiling water and boil, uncovered, for 10 minutes. Drain and cool. Cut the zucchini into halves lengthwise; scoop out the pulp and chop pulp finely. In a large bowl, combine the pulp, meat, bread crumbs, cheese, onion flakes, egg, garlic, salt and pepper. Fill the shells with mixture. Place the stuffed zucchini in a lightly greased 9 x 13-inch dish. Prepare the sauce, combining remaining ingredients. Pour the sauce over zucchini and cover with Mozzarella cheese. Bake the dish at 350ºF for 45 minutes. Serves 4 to 6.