Rosamaria's Stuffed Zucchini
|Zucchini||1 1⁄2 Pound (4 Medium Sized)|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary||2 Teaspoon|
|Garlic||4 Clove (20 gm), peeled|
|Onion||1 Medium, peeled and quartered|
|Carrot||1 Medium, peeled and quartered|
|Olive oil||1 1⁄2 Teaspoon|
|Plum tomatoes||3 Large, chopped|
|Fine dry breadcrumbs||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Egg white||1 Large|
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
Set pulp aside.
Cut each zucchini shell in half crosswise.
Arrange zucchini shells in a steamer basket over boiling water.
Cover and steam 3 minutes.
Place on paper towels to drain; set aside.
Place zucchini pulp in a food processor; process until pulp is finely chopped.
Spoon pulp into a bowl, and set aside.
Place rosemary and next 5 ingredients in food processor, and process until finely chopped.
Heat oil in a Dutch oven over low heat until hot.
Add rosemary mixture; cover and cook 5 minutes, stirring occasionally.
Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes.
Remove from heat; stir in breadcrumbs.
Let mixture cool.
Add cheese and egg white; stir well.
Preheat oven to 350°.
Divide mixture evenly among zucchini shells.
Place stuffed shells on a baking sheet.
Bake at 350° for 25 minutes or until golden brown.