Title: Italian Stuffed Zucchini with Tomsauce
Categories: Italian3
Yield: 6 servings

6 Zucchini; medium-size
1 Egg; beaten
1/3 c Olive oil
2/3 c Bread crumbs; fine
1/2 c Onion; minced
2/3 c Parmesan cheese; grated
1 md Carrot; minced
1 ts Oregano
2 Garlic cloves; minced
Salt to taste
1/2 lb Ground beef; lean
Pepper to taste
1/4 c Ham; ground
1 1/2 c Tomato sauce

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

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

3. Coarsely chop zucchini pulp and add to saut‚ed mixture; cook a few
minutes.

4. Put vegetable mixture into a bowl.

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

6. Add ham and vegetable mixture; mix well.

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

8. Stuff zucchini shells with meat-vegetable mixture, 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 minutes,
or until tender. Uncover during last 10 minutes of baking time to brown
tops.

Per serving: 391 Calories (kcal); 27g Total Fat; (60% calories from fat);
17g Protein; 22g Carbohydrate; 74mg Cholesterol; 759mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
4 1/2 Fat; 0 Other Carbohydrates

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