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Receta Italian Stuffed Zucchini With Tomsauce
by Global Cookbook

Italian Stuffed Zucchini With Tomsauce
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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.