2 zucchini about 1 pound each
1 pound ground round steak
4 slices Italian bread, crust removed
1/2 small onion, finely diced
1 large clove garlic finely minced
1/2 cup grated Romano cheese
3 large basil leaves, crushed
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
Cut off ends of the zucchini and cut each in half. Bring lightly salted water to a boil and put zucchini in and cook with a cover on for 5 minutes then drain and cool. Cut each piece in half lengthwise and scoop out seeds and set aside. Place in oiled baking pan in one layer.
Meat Mixture:
Heat 2 tablespoons oil in skillet add the onion and saute until soft, set aside. Pull the bread slices into crumbs and in water to soften then squeeze tightly to remove the water. Measure 1/2 cup, well packed. Put in a bowl and add the minced garlic, cheese, basil, egg, salt, garlic salt and pepper. Mix and combine well with a fork. Add ground beef and work in well with your hands. Form into portions and press into the zucchini centers. Sprinkle with the remaining 2 teaspoons of oil and bake for 25 minutes in a preheated 400F oven. Cover with sauce and bake 15 minutes more in a 350F oven.
Sauce:
1 28 ounce can tomatoes or 12 fresh tomatoes
1 medium onion, chopped
1 large clove garlic, minced
1/3 cup olive oil
1/4 teaspoon oregano
1/3 teaspoon basil or 3 fresh leaves, chopped
1 teaspoon sugar
1/4 teaspoon garlic salt
2 tablespoons Romano cheese
salt and pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic saute briefly then add the onion. Cook 2 to 3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. Pour over partially baked zucchini and sprinkle with cheese. Reduce oven heat to 350F and bake about 15 minutes.
Recipe Index | Home