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Italian Stuffed Zucchini with Tom.Sauce XWCG89

A home-style Italian Stuffed Zucchini with Tom.Sauce XWCG89 made with Olive Oil, Bread Crumbs Fine, Onion Minced, Parmesan Cheese Grated, and Ground Beef Lean. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 2/3 cup
• 1/2 cup
• 2/3 cup
• 1/2 lb
• 1 1/2 cup

Method (preview)

1. 1

   Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick.

2. 2

   Reserve pulp.

3. 3

   Heat olive oil in a large skillet; saute onion, carrot and garlic in oil until limp.

4. 4

   Coarsely chop zucchini pulp and add to sauteed mixture; cook a few minutes.

5. 5

   Put vegetable mixture into a bowl.

6. 6

   Cook beef in the same skillet until it loses its pink color.

7. 7

   Add ham and vegetable mixture; mix well.

8. 8

   Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to taste and oregano; mix well.

9. 9

   Stuff zucchini shells with meat-vegetable mixture, mounding tops.

10. 10

    Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.

11. 11

    Sprinke tops with remaining cheese.

12. 12

    Cover tightly with foil; bake in preheated 350'F. oven 30 to 40 minutes, or until tender.

13. 13

    Uncover during last 10 minutes of baking time to brown tops.