4 tablespoons of butter 2 onions, finely chopped 1 1/2 pounds of minced lamb or veal 1 teaspoon of salt freshly ground black pepper 1/4 teaspoon of cinnamon 4 tomatoes, peeled, seeded and chopped 6 small zucchini 2 egg yolks 1 1/2 cups of thick Béchamel sauce 6 tablespoons of grated Parmesan cheese 2 tablespoons of butter
Heat the butter in a pan, add the onions and fry until soft and golden. Add the meat and fry for 2 more minutes. Sprinkle with salt, pepper and cinnamon. Add the chopped tomatoes and simmer for 20 minutes over low heat. Remove the stalk end of the zucchini and cook in salted boiling water for 10 minutes or until tender. Remove, drain and cut in half lengthwise. Scoop out the pulp and combine pulp with the meat mixture. Stuff the halved zucchini with this mixture. Beat the egg yolks in a bowl. Add 6 tablespoons of the Béchamel sauce gradually, beating constantly. Add to the remaining Béchamel sauce. Add 4 tablespoons of the cheese. Place the stuffed zucchini in an oiled baking pan, top with the sauce and sprinkle on the remaining cheese. Bake in a preheated 400ºF. oven until the top is lightly browned. 6 servings
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|