Serves: 6
Total Calories: 228
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a 13 × 9 × 2-inch baking pan.
2 Remove the bread crust and tear the bread into pieces. (You should have about 1 cup.) Place the pieces into a medium bowl, pour on the milk, and let soak.
3 In a food processor, chop the meat very fine. Transfer to a large bowl. Add the eggs, parsley, garlic, soaked bread, 1/4 cup of the cheese, and salt and pepper to taste. Mix well.
4 Cut the zucchini in half lengthwise. Scoop out the seeds. Stuff the zucchini with the meat mixture. Place the zucchini side by side in the pan. Spoon on the sauce and sprinkle with the remaining cheese.
5 Bake 35 to 40 minutes or until the stuffing is cooked through and the zucchini are tender. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Braised Lamb-Stuffed Zucchini recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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