Stuffed Zucchini Ramon
|Lean ground beef/Pork||1⁄2 Pound|
|Finely chopped onion||1 1⁄2 Tablespoon|
|Parsley flakes||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Tomato sauce||2 Cup (32 tbs)|
|Chopped onion||4 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Parsley flakes||1 Teaspoon|
|Sweet basil leaves||1⁄4 Teaspoon|
Place zucchini in the Microwave Oven and heat on high 7 minutes, or until soft.
Cut each zucchini in half and scoop out pulp and seeds and save.
In a medium-sized bowl combine pulp and seeds, ground beef, the 2 tablespoons of onion, parsley flakes and salt and pepper, to taste.
In a small bowl combine beaten egg, crumbled white bread and grated Parmesan cheese.
Add egg-bread mixture to ground beef mixture and mix thoroughly.
Stuff each zucchini half with some of the ground beef mixture.
Place zucchini, stuffing side up, in a shallow, 3-quart, heat-resistant, non-metallic baking dish, leaving about 1/2-inch between each zucchini half.
Sprinkle top of zucchini with Parmesan cheese.
In a medium-sized bowl combine remaining ingredients.
Heat, uncovered, 5 minutes on high or until sauce bubbles.
Spoon sauce over zucchini.
Heat, uncovered, on medium for 16 to 18 minutes.