Preparation:

Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp.

Heat olive oil in a large skillet; sauté onion, carrot and garlic in oil until limp.

Coarsely chop zucchini pulp and add to sautéed mixture; cook a few minutes.

Put vegetable mixture into a bowl.

Cook beef in the same skillet until it loses its pink color.

Add ham and vegetable mixture; mix well.

Add egg, bread crumbs, 1 Tbsp Parmesan cheese, salt and pepper to taste and oregano; mix well.

Stuff zucchini shells with meat-vegetable mixture, mounding tops.

Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.

Sprinke tops with remaining cheese.

Cover tightly with foil; bake in preheated 350° F oven 30 to 40 minutes, or until tender.

Uncover during last 10 minutes of baking time to brown tops.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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