Stuffed Zucchini Boats (Main Dish)
|Olive oil||4 Tablespoon|
|Onion||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Ground veal||1⁄4 Pound|
|Ground pork||1⁄4 Pound|
|Bread crumbs||10 Tablespoon|
|Chopped dill||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Parmesan cheese||2 Tablespoon|
|Tomato sauce||2 Can (20 oz)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried thyme||1⁄4 Tablespoon|
Split the six 8" zucchini lengthwise; scoop out seeds and fill with ingredients as follows:
Heat 2 tbs.olive oil in large saucepan; add meat, garlic and onion and cook until meat is done.
Add zucchini pulp & seeds; cook about 3 min.
Add 1/2 cup crumbs, salt and pepper, egg yolk, dill and parsley.
Stir until mixture is slightly thickened; take care or egg will curdle.
Fill zucchini shell and cover with remaining crumbs and cheese.
Dribble remaining oil over it and bake at 375 degrees for 45 min.
Combine sauce ingredients; cook for 10 min. and pour over zucchini boats and serve.