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Zucchini A La Maddalena

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  Zucchini 3 Large
  Ground beef 1 Pound
  Bread crumbs 1⁄2 Cup (8 tbs)
  Parmesan cheese   Cup (0 tbs), grated
  Whole egg 1
  Parsley 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can)
  Salt To Taste
  Pepper To Taste

Parboil zucchini.
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 350° 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

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

Zucchini A La Maddalena Recipe