4 Zucchini
Salt
Pepper
1/2 c Olive oil
1 lg White onion chopped fine
1 c Breadcrumbs
1/2 c Cooked (al dente) rice
2 Eggs
4 ts 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,
Yields
4 Servings