Serves: 6
Total Calories: 80
1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Bring a medium pot of water to a boil. Add the zucchini and salt to taste. Simmer until softened, about 5 minutes. Drain the zucchini and cool under running water.
2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a small baking pan.
3 Cut the zucchini in half lengthwise. With a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside. Place the shells cut-side up in the prepared pan.
4 Chop the zucchini pulp and place it in a bowl with the amaretti, bread crumbs, egg, butter, and 1/4 teaspoon salt. Stir well.
5 Spoon the mixture into the zucchini shells. Sprinkle with the sugar. Bake 30 minutes or until the zucchini are browned and tender when pierced with a knife. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini Stuffed with Amaretti recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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