Stuffed Zucchini Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Zucchini4 Small
 Lean ground beef1/2 pound
 Onion2 Tablespoon, finley chopped
 Parsley flakes1 Teaspoon
 Salt1/2 Teaspoon
 Pepper1 To taste
 Egg1 , beaten
 1 slice white bread, crusts removed and crumbled
 Parmesan cheese1/4 Cup (16 tbs), grated
 Tomato sauce1 Can (10oz)
 Onion3 Tablespoon, chopped
 Garlic1 Clove (5gm), crushed
 Parsley flakes1 Teaspoon, dried
 Oregano leaves1 Teaspoon, dried
 Dried basil leaves1/2 Teaspoon
 Sugar1/2 Teaspoon

Directions

Place zucchini in the microwave oven and heat on full power 7 minutes, or until soft.
Cut each zucchini in half and scoop out pulp and seeds and save.
In a medium-sized bowl combine pulp and seeds, ground beef, the 2 tablespoons of onion, parsley flakes and salt and pepper, to taste.
In a small bowl combine beaten egg, crumbled white bread and grated parmesan cheese.
Add egg-bread mixture to ground beef mixture and mix thoroughly.
Stuff each zucchini half with some of the ground beef mixture.
Place zucchini, stuffing side up, in a shallow, 3-quart, heat-resistant, non metallic baking dish, leaving about 1/2 inch be tween each zucchini half.
Sprinkle top of zucchini with parmesan cheese.
In a medium-sized, heat-resistant, non-metallic bowl combine remaining ingredients.
Heat, uncovered, 5 minutes on full power or until sauce bubbles.
Spoon sauce over zucchini.
Heat, uncovered, on roast for 16 to 18 minutes.
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