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Italian Style Zucchini

Ingredients
  Peanut oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Zucchini 4 Medium, thinly sliced
  Canned stewed tomatoes 16 Ounce (1 Can)
  Salt 1⁄4 Teaspoon
  Dried whole oregano leaves 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

GETTING READY
1.Preheat the oven at 425 degrees.

MAKING
2.Take a large sized skillet, heat butter and put onion, celery, parsley, shallots, green pepper and garlic in it and cook on medium flame.
3.Once the vegetables are cooked put flour in the skillet and saute for a minute by stirring continuously.
4.Pour wine and milk in skillet and keep stirring until thick mixture is formed.
5.Turn off the heat and put breadcrumbs, crabmeat, salt and pepper in the skillet and stir.
6.Take oiled jelly roll pan measuring 15 x 10 x 1 inch and arrange 3 fillets on it.
7.Put 1 spoon of crabmeat mixture on each fillet.
8.Slice the leftover fillets in two halves lengthwise and put each on sides of fillets stuffed.
9.Press the mixture firmly and add Mornay sauce and season with paprika.
10.Bake the fish fillets for 15- 20 minutes and check if done by piercing the fillet with fork.
11.If flaky, fillets are ready.

SERVING
12.Serve with mashe potatoes after garnishing with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Dry Curry
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
3

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