Post by April B. on Jan 29, 2003 11:45:22 GMT -6
Meat Stuffed Zucchini
Serves 6
2 zucchini (about 1 lb. each & 9"-10" long)*
1 lb. ground round steak
4 slices Italian bread, crust removed
1/2 small onion, finely diced
1 large clove garlic finely minced
1/2 C. grated Romano cheese
3 large basil leaves, crushed
1 large egg
1/2 teasp. salt
1/2 teasp. black pepper
1/2 teasp. Garlic salt
Cut off ends of the zucchini and cut each in half. Bring lightly salted water to a boil and put zucchini in and cook with a cover on for 5 minutes then drain and cool. Cut each piece in half lengthwise and scoop out seeds and set aside. Place in oiled baking pan in one layer.
Meat Mixture:
Heat 2 tablespoons oil in skillet add the onion and sauté until soft, set aside. Pull the bread slices into crumbs and in water to soften then squeeze tightly to remove the water measure1/2 cup, well packed. Put in a bowl and add the minced garlic, cheese, basil, egg, salt, garlic salt, pepper. Mix and combine will with a fork. Add ground beef and work in well with your hands. Form into portions and press into the zucchini centers. Sprinkle with the remaining 2 teaspoons of oil and bake for 25 minutes in a preheated 400 degree oven. Cover with sauce and bake 15 minutes more in a 350 degree oven.
Sauce:
1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 teasp. Oregano
1/3 teasp. Basil or 3 fresh leaves, chopped
1 teasp. Sugar
1/4 teasp. Garlic salt
2 Tblsp. Romano cheese
salt & pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. Pour over partially baked zucchini and sprinkle with cheese. Reduce oven heat to 350 degrees and bake about 15 minutes.
*Zucchini which have grown large have skins too thick and seeds too large. In this case, completely remove the skin then cut them in portions as desired. Boil them as suggested above, allowing 2-3 additional minutes. Remove the seeds and discard, then pack meat in the centers of the zucchini and follow directions for cooking as above, allowing additional time in each of the baking processes and adjusting the tomato sauce for larger quantity if you bake more than 1 large zucchini. These may be sliced after they are baked to serve.
Serves 6
2 zucchini (about 1 lb. each & 9"-10" long)*
1 lb. ground round steak
4 slices Italian bread, crust removed
1/2 small onion, finely diced
1 large clove garlic finely minced
1/2 C. grated Romano cheese
3 large basil leaves, crushed
1 large egg
1/2 teasp. salt
1/2 teasp. black pepper
1/2 teasp. Garlic salt
Cut off ends of the zucchini and cut each in half. Bring lightly salted water to a boil and put zucchini in and cook with a cover on for 5 minutes then drain and cool. Cut each piece in half lengthwise and scoop out seeds and set aside. Place in oiled baking pan in one layer.
Meat Mixture:
Heat 2 tablespoons oil in skillet add the onion and sauté until soft, set aside. Pull the bread slices into crumbs and in water to soften then squeeze tightly to remove the water measure1/2 cup, well packed. Put in a bowl and add the minced garlic, cheese, basil, egg, salt, garlic salt, pepper. Mix and combine will with a fork. Add ground beef and work in well with your hands. Form into portions and press into the zucchini centers. Sprinkle with the remaining 2 teaspoons of oil and bake for 25 minutes in a preheated 400 degree oven. Cover with sauce and bake 15 minutes more in a 350 degree oven.
Sauce:
1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 teasp. Oregano
1/3 teasp. Basil or 3 fresh leaves, chopped
1 teasp. Sugar
1/4 teasp. Garlic salt
2 Tblsp. Romano cheese
salt & pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. Pour over partially baked zucchini and sprinkle with cheese. Reduce oven heat to 350 degrees and bake about 15 minutes.
*Zucchini which have grown large have skins too thick and seeds too large. In this case, completely remove the skin then cut them in portions as desired. Boil them as suggested above, allowing 2-3 additional minutes. Remove the seeds and discard, then pack meat in the centers of the zucchini and follow directions for cooking as above, allowing additional time in each of the baking processes and adjusting the tomato sauce for larger quantity if you bake more than 1 large zucchini. These may be sliced after they are baked to serve.