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Rosamaria's Stuffed Zucchini

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  Zucchini 1 1⁄2 Pound (4 Medium Sized)
  Chopped fresh rosemary/1/2 teaspoon dried rosemary 2 Teaspoon
  Spinach leaves 10
  Basil leaves 8
  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
  Salt 1 Teaspoon
  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.

Recipe Summary

Main Dish

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Rosamaria's Stuffed Zucchini Recipe