STUFFED ZUCCHINI

INGREDIENTS

  • 7 fresh zucchini (4-6 inches long)
  • 1cup onion, chopped
  • 1cup olive oil
  • 1cup fresh Tomatoes, chopped
  • 1 garlic clove, minced
  • 3 ounces Sour Cream Taurus
  • 1 egg, beaten
  • 1cup Reggianito cheese 
  • 3cup fresh parsley, chopped
  • 1teaspoon pepper

DIRECTIONS

  1. Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
  2. Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add tomatoes, garlic and reserved chopped zucchini; cook over medium heat until most of the moisture evaporates.
  3. Add Sour cream, egg, Reggianito Cheese, parsley, and pepper.
  4. Mix well; cook for about 10 minutes.
  5. Cool filling slightly and fill zucchini shells.
  6. Sprinkle with additional Reggianito Cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

Sour Cream

Reggianito Cheese