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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 375�F. 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