Stuffed Zucchini II Popular Recipes

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Stuffed Zucchini II

"Chopped zucchini mixed with bread crumbs and herbs, and topped with a tomato salsa. Very tasty!"

Ingredients :

2 big tomatoes - peeled, seeded and chopped
five tablespoons chopped sparkling basil
3 tablespoons olive oil
four tablespoons chopped sparkling parsley
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 cloves garlic, minced
salt and pepper to taste
6 small zucchini
2 tablespoons olive oil
1 half cups smooth bread crumbs
1 egg, beaten
half cup bird broth

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H10M

In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to flavor. Mix nicely and set aside for 1 hour at room temperature.
Preheat oven to 350 ranges F (175 levels C). Lightly grease a 9x13 inch baking dish.
Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If essential, trim the bottoms in order that the zucchini stand stage; reserve trimmings. Scoop out the flesh, leaving 1/four inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook dinner the shells for 2 minutes. Drain and rinse in bloodless water; drain on paper towels.
Heat oil in a medium skillet over medium warmth; saute chopped zucchini for 5 minutes, or till gentle. Stir in last parsley, basil and garlic; prepare dinner for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to flavor. Spoon aggregate into shells and region in prepared baking dish. Pour bird inventory over zucchini.
Cover and bake in preheated oven for 25 to 30 minutes, or until gentle. Serve with the tomato salsa.

Notes :

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