Italian Stuffed Zucchini With Tomato Sauce

Course : Zucchini
Serves: 6
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6 medium zucchini -- medium-size
1 large 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 medium carrot -- medium-size, minced
1 teaspoon oregano
2 cloves garlic -- minced
1 teaspoon salt to taste
1/2 pound ground beef -- lean
1 teaspoon pepper to taste
1/4 cup ham -- ground
1 1/2 cups tomato sauce

Preparation / Directions:

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; saute onion, 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. Sprinke tops with remaining cheese. 11. Cover tightly with foil; bake in preheated 350'F. oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown top

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