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Veggie: Italian Stuffed Zucchini in Tomato Sauce

Source of Recipe

unknown


List of Ingredients

6 Zucchini -- medium-size
1 Egg -- beaten
1/3 cup Olive oil
2/3 cup Bread crumbs -- fine
1/2 cup Onion -- minced
2/3 cup Parmesan cheese -- grated
1 Carrot, medium-size -- minced
1 teaspoon Oregano
2 Garlic cloves -- minced
Salt to taste
1/2 pound Ground beef -- lean
Pepper to taste
1/4 cup Ham -- ground
1 1/2 cups Tomato sauce


Recipe

Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp. Heat olive oil in a large skillet; saute onion, carrot and garlic in oil until limp. Coarsely chop zucchini pulp and add to sauteed mixture; cook a few minutes. Put vegetable mixture into a bowl. Cook beef in the same skillet until it loses its pink color.

Add ham and vegetable mixture; mix well. Add egg, bread crumbs, 1 Tbl. Parmesan, salt and pepper to taste and oregano; mix well. Stuff zucchini shells with meat - vegetable mixture, mounding tops. Pour tomato sauce into the bottom of a large casserole; arrange stuffed zucchini in sauce. Sprinkle tops with remaining cheese. Cover tightly with foil; bake in preheated 350ºF oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown tops. Serves 6.