Recipe - Zucchini Ripiene

4 Zucchini
Salt
Pepper
One half cup Olive oil
1 lg White onion chopped fine
1 cup Breadcrumbs
One half cup Cooked (al dente) rice
2 Eggs
4 teaspoon Parmesan cheese
Tomato sauce

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 Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.