GNAM GNAM!!! I love zucchini stuffed with meat. I have tried a similar
recipe with the add of tomato sauce. I must try this.
Thank you , sf. This evening you are making me hungry. For dinner, tonight I
will have only an artichokes frittata with focaccia and a salad,

--
Cheers
Pandora

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"sf" > ha scritto nel messaggio
...
> On Sat, 28 Feb 2009 18:03:47 +0100, "Pandora" >
> wrote:
>
>>try vegetables filled with meat
>
> Mmmm! Stuffed zucchini!
>
> Zucchini Boats
>
> Ingredients
>
> * 4 medium zucchini (at least 8 inches long)
> * 1 medium onion, minced
> * 2 cloves garlic
> * 1 egg, beaten
> * 2 thyme, sprigs
> * 1/4-1/2 teaspoon oregano
> * salt and pepper
> * 3/4 lb ground beef (or chicken)
> * 2 tablespoons olive oil
> * ¼ cup grated parmesan or romano - or 8 slices cheese (provolone,
> jarlesberg, gouda, gruyere, use what you like)
>
> Directions
>
> 1. Take one or two slices of stale bread and soak it in a little water
> or milk. When soft, squeeze out all the liquid and crumble. Set
> aside.
> 2. Wash zucchini, and put in a pot of cold water (do not remove ends).
> 3. Bring to a boil and cook until tender, about 10-15 minutes, maybe a
> little longer depending on the size of your zucchini.
> 4. Meanwhile, heat olive oil in a fairly large skillet.
> 5. Sauté garlic first, then add onions, thyme, and oregano.
> 6. When the onions begin to soften, add ground meat, season with salt
> and pepper, and lightly brown.
> 7. Drain off any excess grease.
> 8. Set aside to cool.
> 9. When the zucchini have cooked through, remove from water, and allow
> to cool enough to handle.
> 10. Slice cooled zucchini lengthwise, and scoop out center, leaving at
> least ¼ inch of flesh to form a boat.
> 11. Mix ground meat mixture with the scooped out zucchini (chopped),
> bread and egg.
> 12. Fill the zucchini boats with the mixture, and top each with grated
> parmesan or romano cheese (or a slice).
> 13. Bake in a 375º oven for 20-30 minutes, until heated through, and
> cheese begins to bubble.
>
> Serve hot.
>
> Note: You can eliminate the meat altogether and use more breadcrumbs,
> which is the way I usually make it - because I use it as a side not
> the main dish.
>
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West