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Ingredientes
- 6 x zucchini, medium-size
- 1 x egg, beaten
- 1/3 c. extra virgin olive oil
- 2/3 c. bread crumbs, fine
- 1/2 c. onion, chopped
- 2/3 c. parmesan cheese, grated
- 1 med carrot, chopped
- 1 tsp oregano
- 2 x garlic cloves, chopped salt to taste
- 1/2 lb grnd beef, lean pepper to taste
- 1/4 c. ham, grnd
- 1 1/2 c. tomato sauce
Direcciones
- 1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp.
- 2. Heat extra virgin olive oil in a large skillet; sauteeonion, carrot and garlic in oil till limp.
- 3. Coarsely chop zucchini pulp and add in to sauteed mix; cook a few min.
- 4. Put vegetable mix into a bowl.
- 5. Cook beef in the same skillet till it loses its pink color.
- 6. Add in ham and vegetable mix; mix well.
- 7. Add in egg, bread crumbs, 1 Tbsp. Parmesan cheese, salt and pepper to taste and oregano; mix well.
- 8. Stuff zucchini shells with meat-vegetable mix, mounding tops.
- 9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.
- 10. Sprinkle tops with remaining cheese.
- 11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40 min, or possibly till tender. Uncover during last 10 min of baking time to brown tops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 6 servings | |
| Calories 366 | |
| Calories from Fat 214 | 58% |
| Total Fat 24.1g | 30% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 756mg | 32% |
| Potassium 910mg | 26% |
| Total Carbs 21.13g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.68g | 5% |
| Protein 18.43g | 29% |
