Ingredients
-
4
-
2
-
10
-
8
-
2
-
1
-
1
-
1 1/2
-
3
-
1
-
1
-
3/4
-
1
-
-
Directions
RosaMaria’s Stuffed Zucchini, From a Cooking Light article about making Parmigiano-Reggiano cheese in Italy This recipe is from the cheese maker’s cousin She makes these as an appetizer 70 calories each Sept 1996 edition , From a Cooking Light article about making Parmigiano-Reggiano cheese in Italy This recipe is from the cheese maker’s cousin She makes these as an appetizer 70 calories each Sept 1996 edition
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Steps
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1
Done
|
Cut Each Zucchini in Half Lengthwise; Scoop Out Pulp, Leaving a 1/4 Inch Thick Shell. Set Pulp Aside. Cut Each Zucchini Shell in Half Crosswise. (for Myself, I Prefer to Leave Them Intact, Steam Them, Fill Then Cook -- Then Cut in Half Before Serving.). |
|
2
Done
|
Steam Zucchini Shells, Covered, 3 Minutes. Place on Paper Towels to Drain; Set Aside. |
|
3
Done
|
Place Zucchini Pulp in a Food Processor; Process Until Finely Chopped. Spoon Into a Bowl. Set Aside. |
|
4
Done
|
Place Rosemary and Next 5 Ingredients (rosemary Through Carrot) in a Food Processor, and Process Until Finely Chopped. |
|
5
Done
|
Heat Oil in a Dutch Oven Over Low Heat. Add Rosemary Mixture; Cover and Cook 5 Minutes, Stirring Occasionally. |
|
6
Done
|
Add Zucchini Pulp, Tomatoes and Salt; Saute Over Medium Heat 20 Minutes. Remove from Heat; Stir in Breadcrumbs. Let Mixture Cool. Add Cheese and Egg White; Stir Well. |
|
7
Done
|
Preheat Oven to 350*. |
|
8
Done
|
Divide Mixture Evenly Among Zucchini Shells. Place Stuffed Shells on a Baking Sheet. Bake at 350* For 25 Minutes or Until Golden Brown. Yield: 16 Servings (serving Size: 1 Stuffed Zucchini Piece). |
