STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE
This recipe, by Craig Claiborne with Pierre Franey, was published in New York Times in 1981. Its easy and sensational, and that's why I've been making it every summer since then. Recently, when I misplaced the recipe, I was unable to find it online. Now that I've found it, I wanted to post it where others can enjoy -- and I'll never panic again that I may not be able to find it.
Provided by Catherine Rome
Categories Pork
Time 50m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
- Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
- In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
- Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
- When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
- Fresh Tomato Sauce:.
- Prepare the tomatoes and set them aside.
- Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
- Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.
Nutrition Facts : Calories 314.8, Fat 22, SaturatedFat 7, Cholesterol 82.5, Sodium 152.7, Carbohydrate 13.6, Fiber 2.7, Sugar 4.9, Protein 15.1
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Keith Larregui
[email protected]This is a great recipe for a summer meal. The zucchini is fresh and the tomato sauce is light and flavorful.
Odutola Olamide
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the stuffed zucchini and asked for the recipe.
Jonathan Amissah
[email protected]This was a bit too spicy for my taste, but I'm sure others would enjoy it.
Lala McCoy
[email protected]This is a great recipe for a healthy and delicious meal. The zucchini is a good source of fiber and the tomato sauce is packed with vitamins.
Jadavien Banks
[email protected]I thought the zucchini was a bit overcooked, but the tomato sauce was delicious.
Lori Ledbetter
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The combination of the zucchini, tomato sauce, and cheese is perfect.
Arthur Castle
[email protected]This was my first time making stuffed zucchini and it turned out great! The recipe was easy to follow and the dish was delicious.
Chris Gutierrez
[email protected]I found this recipe to be a bit too complicated for a weeknight meal. I ended up simplifying it by using a jarred tomato sauce and pre-cooked rice.
Mohan Stha
[email protected]The zucchini was a bit bland for my taste, but the tomato sauce was delicious.
Prince Rizwan
[email protected]This stuffed zucchini recipe was a hit with my family! The fresh tomato sauce was flavorful and the zucchini was cooked perfectly. I will definitely be making this again.