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Stuffed Zucchini Ramon Recipe
|Lean ground beef/Pork||1⁄2 Pound|
|Finely chopped onion||1 1⁄2 Tablespoon|
|Parsley flakes||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Tomato sauce||2 Cup (32 tbs)|
|Chopped onion||4 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Parsley flakes||1 Teaspoon|
|Sweet basil leaves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1134 Calories from Fat 392
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 19.9 g99.6%
Trans Fat 0 g
Cholesterol 396.4 mg
Sodium 2855.8 mg119%
Total Carbohydrates 92 g30.7%
Dietary Fiber 19.7 g78.8%
Sugars 41.8 g
Protein 96 g191.2%
Vitamin A 112.3% Vitamin C 313.4%
Calcium 112.4% Iron 137%
*Based on a 2000 Calorie diet
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 between each zucchini half.
Sprinkle top of zucchini with Parmesan cheese.
In a medium-sized bowl combine remaining ingredients.
Heat, uncovered, 5 minutes on high or until sauce bubbles.
Spoon sauce over zucchini.
Heat, uncovered, on medium for 16 to 18 minutes.