Italian Stuffed Zucchini Recipe

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Italian Stuffed Zucchini

  • 2 md zucchini
  • 1 pound ground beef
  • 1 md onion, chopped
  • 1 cup rice, cooked
  • 10 milliliter garlic, minced
  • 2 eggs, beaten
  • 1/2 cup romano cheese
  • 1 teaspoon salt
  • 2 bread slices, soaked
  • 1/2 teaspoon pepper
  • 1 in water and
  • 1/4 teaspoon dried oregano
  • squeezed dry
  • 4 mozzarella slices
  • Preheat oven 350. Cut zucchini in half lengthwise and remove pulp, leaving shells 1/4″ thick. Chop the flesh. In a bowl, combine onion, garlic, cheese, meat, rice, bread, eggs, salt, pepper, oregano, and zucchini. Mix well. Stuff each zucchini half with the mixture. Place in greased baking dish and cover. Bake 40 minutes. Place a slice of mozzarella on each half and bake, uncovered 10 minutes. Serve hot.
  • Preheat oven 350.
  • Cut zucchini in half lengthwise and remove pulp, leaving shells 1/4″ thick.
  • Chop the flesh.
  • In a bowl, combine onion, garlic, cheese, meat, rice, bread, eggs, salt, pepper, oregano, and zucchini.
  • Mix well.
  • Stuff each zucchini half with the mixture.
  • Place in greased baking dish and cover.
  • Bake 40 minutes.
  • Place a slice of mozzarella on each half and bake, uncovered 10 minutes.
  • Serve hot.
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