Zucchini Gondolas Recipe
Ingredients
| Medium-size zucchini - 3 | ||
| Cottage cheese ricotta | 1/2 Cup (16 tbs) | |
| Ham | 1/4 Cup (16 tbs), diced | |
| Green pepper | 1/2 To taste | |
| Egg | 1 | |
| Spaghetti sauce mix - 1 1 1/2-ounce package | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Tomato juice | 1 Cup (16 tbs) | |
Directions
GETTING READY
1 Preheat the oven to 350°F.
2 Cut each zucchini lengthwise in half.
3 Carefully scoop out the centers, leaving 1/4-inch shells.
MAKING
4 In a pan, add 1 inch water along with the shells.
5 Simmer, covered for 6 to 8 minutes, until tender-crisp.
6 Meanwhile, chop the zucchini pulp.
7 In a bowl, mix zucchini with cheese, ham, green pepper, egg, and 2 teaspoons of the spaghetti sauce mix.
8 In a shallow baking dish, arrange the zucchini shells in a single layer.
9 Fill them with the cheese mixture.
10 Sprinkle Parmesan cheese on top.
11 In a bowl, mix the remaining spaghetti sauce mix with tomato juice.
12 Pour into a pan around the zucchini.
13 Bake for 20 to 25 minutes, until the filling is firm and zucchini tender.
SERVING
14 Serve hot.
1 Preheat the oven to 350°F.
2 Cut each zucchini lengthwise in half.
3 Carefully scoop out the centers, leaving 1/4-inch shells.
MAKING
4 In a pan, add 1 inch water along with the shells.
5 Simmer, covered for 6 to 8 minutes, until tender-crisp.
6 Meanwhile, chop the zucchini pulp.
7 In a bowl, mix zucchini with cheese, ham, green pepper, egg, and 2 teaspoons of the spaghetti sauce mix.
8 In a shallow baking dish, arrange the zucchini shells in a single layer.
9 Fill them with the cheese mixture.
10 Sprinkle Parmesan cheese on top.
11 In a bowl, mix the remaining spaghetti sauce mix with tomato juice.
12 Pour into a pan around the zucchini.
13 Bake for 20 to 25 minutes, until the filling is firm and zucchini tender.
SERVING
14 Serve hot.
Chef
