GREEK STUFFED ZUCCHINI
This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.
Provided by glitter
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slightly brown the meat, drain if needed.
- Add the seasonings.
- Cook onions and the garlic in the olive oil.
- Add wine and tomato then cook your mixture 30 minute.
- Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
- Set aside while preparing the zucchini.
- Trim both ends of the zucchini and slice in halves lengthwise.
- Parboil them for 3 minutes in salted water.
- Carefully, remove onto paper towels and drain.
- Place into an oiled, flat roasting pan.
- Scoop out the centers discarding the pulp.
- Spoon the meat filling into the shells.
- Top each with bread crumbs, moistened with oil or butter.
- Sprinkle with the grated cheese over all.
- Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.
Nutrition Facts : Calories 436.8, Fat 25.9, SaturatedFat 7.3, Cholesterol 49.7, Sodium 615.8, Carbohydrate 25.2, Fiber 4.3, Sugar 8.4, Protein 19.1
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