Zucchini A La Maddalena
|Ground beef||1 Pound|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Parmesan cheese||Cup (0 tbs), grated|
|Vegetable oil||1 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
Split lengthwise into 4 parts; remove pulp; squeeze out excess water.
Add pulp to ground beef, bread crumbs, cheese, and egg; add salt, pepper, and parsley to taste; mix well.
Sprinkle zucchini shells with salt and place in baking dish that is at least 1 inch deep.
Brush shells lightly with oil; fill with meat mixture.
Dilute tomato sauce with 1/2 can of water and pour over and around zucchini.
Bake at 350Â° for 1 hour.
While baking, baste zucchini with drippings.
Make sure pan always has at least 1/2 inch liquid around shells, adding more water if necessary.