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Zucchini Romano




Source of Recipe


Internet


List of Ingredients




8 small zucchini, about 1 1/2 pounds
1 egg, lightly beaten
1/3 cup of shredded mozzarella cheese
3 tablespoons of Italian salad dressing
1/16 teaspoon of freshly ground black pepper
2 tablespoons of melted butter or margarine
1/2 pound of ground ham or veal
1/2 cup of Salsa Italiana, recipe follows

Wash zucchini and trim ends. Slice off a narrow lengthwise strip. Using an apple corer remove seeds to make a hollow about 3/4 inch deep in each zucchini. Cover with boiling water, simmer about 5 minutes, and drain well. Meanwhile, combine the egg, cheese, dressing, pepper and butter in a bowl. If using veal, add 1/4 teaspoon of salt. Lightly mix in meat. Fill zucchini with meat mixture using about 3 tablespoons in each hollow. Arrange zucchini, stuffed side up, in a single layer in an oiled shallow 1 1/2 quart baking dish, spread tops with Salsa Italiana. or omit Salsa Italiana and brush tops with olive or cooking oil. Bake at 375ºF. for 15 minutes, or until the meat is cooked. Serve hot. Makes 8 servings

Salsa Italiana

1 cup of chopped onion
1/4 cup of olive oil or cooking oil
1 clove garlic, minced
1/4 cup of grated carrot
1 tablespoon of finely snipped parsley
1/4 teaspoon of basil leaves, crushed
1/8 teaspoon of thyme leaves, crushed
2 cans (8 ounce) of tomato sauce
1/2 cup of beef broth, dissolve 1/2 beef bouillon cube in 1/2 cup of boiling water

Add onion to hot oil in saucepan and cook until tender. Stir in the garlic, carrot, and parsley, cook about 3 minutes, stirring frequently. Blend in basil, thyme, tomato sauce and beef broth. Simmer gently until flavors are blended, about 10 minutes.



Recipe