Italian recipes
Stuffed zucchini
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75 min
Serves 2
Italian · Greek
Ingredients
- 4 zucchini (2 - 2 ½ in. thick) 4 zucchini (2 - 2 ½ in. thick)
- For the sauce For the sauce
- 2 small onions, thinly sliced 2 small onions, thinly sliced
- 1/4 cup olive oil 60 ml olive oil
- 6 tbsp fresh parsley (minced) 89 ml fresh parsley (minced)
- 1 cup tomatoes (peeled and chopped) 240 ml tomatoes (peeled and chopped)
- For the stuffing For the stuffing
- 1 slice bread (crumbled) 1 slice bread (crumbled)
- 3 tbsp milk 44 ml milk
- 1/4 lb ground beef 115 g ground beef
- 1 egg 1 egg
- 3 tbsp Parmesan cheese 44 ml Parmesan cheese
- salt and pepper to taste salt and pepper to taste
Method
In a saucepan, large enough to hold the zucchini, add the olive oil and saute the onions until translucent. Add the tomatoes and the parsley, lower heat and simmer, covered, for 20 minutes.
Cut the zucchini into 2 ½ inches lengths and hollow out the centers.
To make the stuffing, in a bowl mix the meat, egg, cheese, milk, and crumbled bread. Season with salt and pepper.
Fill the zucchini with the stuffing, not too tightly. Add the zucchini to the simmering sauce and cook covered for 45 minutes to 1 hour. Turn the zucchini every 10 or 15 minutes. Uncover the pan and reduce the sauce to desired thickness.
Serve with Italian bread and a green salad.
Cut the zucchini into 2 ½ inches lengths and hollow out the centers.
To make the stuffing, in a bowl mix the meat, egg, cheese, milk, and crumbled bread. Season with salt and pepper.
Fill the zucchini with the stuffing, not too tightly. Add the zucchini to the simmering sauce and cook covered for 45 minutes to 1 hour. Turn the zucchini every 10 or 15 minutes. Uncover the pan and reduce the sauce to desired thickness.
Serve with Italian bread and a green salad.
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