Zucchini Ripiene Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Zucchini,
Salt,
Pepper,
1/2 cup: Olive oil,
1 large: White onion chopped fine,
1 cup: Breadcrumbs,
1/2 cup: Cooked, (al dente) rice
2: Eggs,
4 tsp: Parmesan cheese,
Tomato sauce,
Directions:
1. Cut each zucchini in half lengthwise and remove (lightly) the seeds.
Season with salt & pepper to taste & bake for 5 min. at 500F. Remove the
zucchini and let cool.
2. Place the olive oil, chopped onion and zucchini in a frying pan & fry
until a golden color is reached. Stir in the breadcrumbs and rice and let
cool for 5 min. Add a mixture of the eggs & Parmesan cheese. Place the
entire mixture in a pastry bag & squeeze over the zucchini. Cover with
plain tomato sauce sprinkled with Parmesan cheese. Serve hot or cold.
TRATTORIA ROMA
611 DECATUR ST.; NEW ORLEANS
WINE: ALBANA DI ROMAGNA
From the. Downloaded from
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Season with salt & pepper to taste & bake for 5 min. at 500F. Remove the
zucchini and let cool.
2. Place the olive oil, chopped onion and zucchini in a frying pan & fry
until a golden color is reached. Stir in the breadcrumbs and rice and let
cool for 5 min. Add a mixture of the eggs & Parmesan cheese. Place the
entire mixture in a pastry bag & squeeze over the zucchini. Cover with
plain tomato sauce sprinkled with Parmesan cheese. Serve hot or cold.
TRATTORIA ROMA
611 DECATUR ST.; NEW ORLEANS
WINE: ALBANA DI ROMAGNA
From the
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Vegetable