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| ZUCCHINI - STUFFED |
| This is a dish my mom used to prepare when I was growing up. You can eat the entire thing (although, as a child, I only ate the middle). This is best with home grown zucchini but store bought will do just fine. MMMMMMMMM good. |
| INGREDIENTS: 1 large zucchini (approx. 14" long and 5" wide is ideal) 1 lb ground beef 1 onion, chopped 1 tbsp tomato paste 1 egg 1/2 a cup crushed bread crumbs (or soda crackers) 1/2 tsp Italian seasoning 1/2 tsp anise seed Romano Cheese Salt and Pepper to taste METHOD: Cut the zucchini lengthwise and hollow out with a teaspoon (like a boat) reserving the pulp. In a skillet brown the ground beef and onion, add the zucchini pulp and your seasoning and anise seed, along with your salt and pepper to taste. Then add your tomato paste and, lastly, your egg. Cook until all is tender then place it back into the zucchini halves. Sprinkle with bread crumbs and the Romano cheese to taste. Place the zucchini in a shallow dish and add 1/2 cup water, cut up some potatoes in cubes and another onion (this is option that is why it isn't in the ingredients list) and place around the zucchini. Drizzle a 1/4 cup oil on top of the potatoes and sprinkle some anise seed, Italian seasoning and salt and pepper, all to taste, on top as well. Bake in oven for 1 hour at 425 F, or until the potato is lightly golden. Serves 4 - 6 |
| Difficulty Level: 2 out of 5 |