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Stuffed Zucchini

February 16, 2017

stuffed_zucchini

6 medium zucchini
1-1/2 lbs. ground beef
4 slices bread
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped onion
1 egg
salt and pepper
2 10-1/2-oz cans condensed tomato soup
3/4 cup water

Wash zucchini, do not peel. Cut off thin slices at ends. Boil for 10 min. Cool. Cut in half lengthwise, scoop out pulp, drain cut side down on rack. Finely chop pulp. Soak bread in water for few minutes, squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion and egg. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking dish. Shape any leftover meat into meatballs, back with zucchini. Mix tomato soup with water, pour over zucchini. Bake at 350°F. for 45 min. Makes 6 servings with enough sauce for rice or noodles.

Suggested Menu and Preparation Schedule
Stuffed Zucchini
Fluffy Rice
Mixed Green Salad with Marinated Julienne Carrots
Brownie Pie a la Mode

*4:00pm  Prepare Zucchini for Baking
*4:30        Prepare Salad Greens. Chill.
*4:45        Marinate Carrots in French Dressing
*5:00        Prepare Brownie Pie
5:30         Prepare Rice
5:50         Add Dressing to Salad. Top with Carrots.
6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Brownie Pie a la Mode
*May be prepared earlier in the day. Do not refrigerate Brownie Pie.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


©1972 Marjon Promotions, Inc. All Rights Reserved

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