Preparation:
1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp.
2. Heat olive oil in a large skillet; sauté‚onion, carrot and garlic in oil until limp.
3. Coarsely chop zucchini pulp and add to saut‚ed mixture; cook a few minutes.
4. Put vegetable mixture into a bowl.
5. Cook beef in the same skillet until it loses its pink color.
6. Add ham and vegetable mixture; mix well.
7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to taste and oregano; mix well.
8. Stuff zucchini shells with meat-vegetable mixture, mounding tops.
9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.
10. Sprinkle tops with remaining cheese.
11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown tops. |
