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.
Serving size: Complete recipe
Calories 2173 Calories from Fat 1505
% Daily Value*
Total Fat 168 g258.7%
Saturated Fat 64.4 g321.9%
Trans Fat 0 g
Cholesterol 599.5 mg199.8%
Sodium 3798.6 mg158.3%
Total Carbohydrates 49 g16.4%
Dietary Fiber 11.1 g44.3%
Sugars 22.3 g
Protein 130 g261%
Vitamin A 81.8% Vitamin C 229.7%
Calcium 138.5% Iron 66.2%
*Based on a 2000 Calorie diet