Rosamaria's Stuffed Zucchini Recipe
Ingredients
| Zucchini | 4 Medium, pounded | |
| 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary | ||
| Spinach leaves | 10 | |
| Basil leaves | 8 | |
| Garlic | 4 Clove (5gm), peeled | |
| Onion | 1 Medium, quartered | |
| Carrot | 1 Medium, quartered | |
| Olive oil | 1 1/2 Teaspoon | |
| Plum tomatoes | 3 Large, chopped | |
| Salt | 1 Teaspoon | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Egg white | 1 Large | |
Directions
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
Set pulp aside.
Cut each zucchini shell in half crosswise.
Arrange zucchini shells in a steamer basket over boiling water.
Cover and steam 3 minutes.
Place on paper towels to drain; set aside.
Place zucchini pulp in a food processor; process until pulp is finely chopped.
Spoon pulp into a bowl, and set aside.
Place rosemary and next 5 ingredients in food processor, and process until finely chopped.
Heat oil in a Dutch oven over low heat until hot.
Add rosemary mixture; cover and cook 5 minutes, stirring occasionally.
Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes.
Remove from heat; stir in breadcrumbs.
Let mixture cool.
Add cheese and egg white; stir well.
Preheat oven to 350°.
Divide mixture evenly among zucchini shells.
Place stuffed shells on a baking sheet.
Bake at 350° for 25 minutes or until golden brown.
Set pulp aside.
Cut each zucchini shell in half crosswise.
Arrange zucchini shells in a steamer basket over boiling water.
Cover and steam 3 minutes.
Place on paper towels to drain; set aside.
Place zucchini pulp in a food processor; process until pulp is finely chopped.
Spoon pulp into a bowl, and set aside.
Place rosemary and next 5 ingredients in food processor, and process until finely chopped.
Heat oil in a Dutch oven over low heat until hot.
Add rosemary mixture; cover and cook 5 minutes, stirring occasionally.
Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes.
Remove from heat; stir in breadcrumbs.
Let mixture cool.
Add cheese and egg white; stir well.
Preheat oven to 350°.
Divide mixture evenly among zucchini shells.
Place stuffed shells on a baking sheet.
Bake at 350° for 25 minutes or until golden brown.
Chef
