As promised, her the recipe and pics of zucchini filled with ground meat:

Pics of preparation:
http://tinypic.com/ivkdpv.jpg
http://tinypic.com/ivkf41.jpg

http://tinypic.com/ivkgi1.jpg
http://tinypic.com/ivl1j7.jpg
http://tinypic.com/ivl2t5.jpg
http://tinypic.com/ivl4ht.jpg

Just out of the oven:
http://tinypic.com/ivl5le.jpg

Serve in dish with Duchess potatoes:
http://tinypic.com/ivl7hj.jpg

THE RECIPE:


*Zucchini filled with meat*
(Pandora's recipe)

Category: Side dish/entrée/main meal
Nb persons: 6

6 big zucchini - about 200g each
160g ground meat - (I have used only beef, but you
-can mix with pork meat , if you like)
50g reggiano cheese
1tbS dried onion
1tbS dried majoran, thyme, oregano
1tbs fresh or frozen parsley - minced
1tbs breadcrumb
1 egg
2 tsp salt
1 tsp black pepper
For the Tomato sauce:
2tbs EVOO - (extra virgin olive oil)
1medium onion - fresh
1tsp salt
1/2 tsp pepper
1tsp oregano

Light your oven and bring it to a temperature of 180°C (350F). I have used
convention oven.
Wash zucchini and cut the extremities, Then cut them longitudinally in about
three pieces. Then, with the proper tool :"Zucchini cutter" (you can see the
tool in the follow pic) take away the internal pulp of each piece of
zucchina. Put the pulp in a robot and mince just for a little. Keep only
2/3 cup of this pulp, throw away the other (You can use for other recipe).
Put the minced zucchini pulp in a bowl and mix it with ground meat, and the
other ingredients of recipe. With this mix, fill the pieces of zucchini
(helping yourselves with a teaspoon).
Now prepare the tomato sauce:
In a saucepan put oil and chopped onion. When the onion is soft (not brown),
add 750cc of tomato sauce (Not canned pelati but liquid sauce); then add
salt, pepper, oregano, basil. Cook for only 5 minutes, because it will cook
in the oven.
Now, take a baking pan, put inside your tomato sauce and, inside it, the
pieces of filled zucchini. Season zucchini with few olive oil, salt and
pepper.
Put in the oven for 1,10 hours. The last 15 minutes increase temperature
bringing oven to 240°C (450F). Zucchinis are ready when they are lightly
brown on the surface and when tomato sauce is dark , dense and not liquid.
Note: Every 15-20 minutes turn zucchinis with a spoon.

Serve in a tray with the tomato sauce over.
Side dish: I suggest Duchess potatoes.


Nutritional facts per serving (daily value):
Calories 20kcal
Protein 1g (2%)
Total Fat 1g (1%)
Sat. 0g (1%)
Chol. 31mg (10%)
Carb. 2g (1%)
Fiber 0g (2%)
Sugars 1g
Calcium 11mg (1%)
Iron 0mg (2%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Pandora wrote:
> As promised, her the recipe and pics of zucchini filled with ground meat:
>
> Pics of preparation:
> http://tinypic.com/ivkdpv.jpg


Very interesting. I've never seen them done in a "log" shape before, as
cutting the zuke in half lengthwise and stuffing "boat fashion" is more
common to me?

Goomba

What a gorgeous dish. I love the way you've presented it with the potatoes.

I will keep both recipes and try them someday (when I can find nice
zucchini).

Thanks!
Chris

Goomba38 wrote:
> Pandora wrote:
> > As promised, her the recipe and pics of zucchini filled with ground meat:
> >
> > Pics of preparation:
> > http://tinypic.com/ivkdpv.jpg
>
>
> Very interesting. I've never seen them done in a "log" shape before, as
> cutting the zuke in half lengthwise and stuffing "boat fashion" is more
> common to me?

What's more interesting is how the nutritional value was determined...
most people don't have access to a food laboratory... but it's real
easy when the recipe is stolen off the net and one puts their name to
it.

Sheldon

In article >,
Goomba38 > wrote:

> Very interesting. I've never seen them done in a "log" shape before, as
> cutting the zuke in half lengthwise and stuffing "boat fashion" is more
> common to me?

My mom always did them in the "log" shape.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Sheldon wrote:


> What's more interesting is how the nutritional value was determined...
> most people don't have access to a food laboratory... but it's real
> easy when the recipe is stolen off the net and one puts their name to
> it.
>
> Sheldon
>
No, not really hard, Shel. My Mastercook recipe program will compute it
also. I just have to remember to be accurate with the number of servings
the dish makes or it will freak me out saying each serving contains 3992
calories.... LOL
Goomba

On Mon, 19 Dec 2005 23:32:13 +0100, "Pandora" >
wrote:

>Then, with the proper tool :"Zucchini cutter" (you can see the
>tool in the follow pic)

A special knife to hollow out zucchini? Is this a common tool?
Did you hollow them all the way (like a tube) or leave a bit at the
other end?

"Chris" > ha scritto nel messaggio
news:dcJpf.5162$vJ4.4919@trnddc07...
>
>
> What a gorgeous dish. I love the way you've presented it with the
> potatoes.
>
> I will keep both recipes and try them someday (when I can find nice
> zucchini).

You are welcome! it's a very simple dish!
pan
>
> Thanks!
> Chris
>

"Ranee Mueller" > ha scritto nel messaggio
...
> In article >,
> Goomba38 > wrote:
>
>> Very interesting. I've never seen them done in a "log" shape before, as
>> cutting the zuke in half lengthwise and stuffing "boat fashion" is more
>> common to me?
>
> My mom always did them in the "log" shape.

I make the "boat" shape when I fill them with tuna, capers, anchovies,
parsley, wet bread and tomato sauce.
Cheers and thank you
Pandora
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/

"sf" <see_reply_address_at_gmail_dot_com> ha scritto nel messaggio
...
> On Mon, 19 Dec 2005 23:32:13 +0100, "Pandora" >
> wrote:
>
>>Then, with the proper tool :"Zucchini cutter" (you can see the
>>tool in the follow pic)
>
> A special knife to hollow out zucchini? Is this a common tool?

yes. It is a common tool!

> Did you hollow them all the way (like a tube) or leave a bit at the
> other end?

Like a tube: There is a hole in front and a hole in the back. The hole is
smaller when you have the piece of zucchina end. But doesn't matter, the
stuffing doesn't go away.
Cheers
Pandora.
Ps. My mother used to cook this zucchini in a frying pan (cover with a lid)
over the gas stove. They come out very good and it takes less time to cook,
but you must pay attention because they stick to the frying pan, so you must
turn them a lot of time.

The finished dish looks delicious Pandora, and wonderful with the
potatoes. I shall put this recipe away and make it when the summer
cools off! Too hot at the moment.

-- Bronwyn

sf wrote:
>
> A special knife to hollow out zucchini? Is this a common tool?
> Did you hollow them all the way (like a tube) or leave a bit at the
> other end?

Seems to me a vegetable peeler would work (the straight blade kind, not
the Y). A grapefruit knife with the serrated edge and curve at the tip
would work. A grapefruit spoon with serrated edge would work. Not
that I have any interest in this recipe (it's obviously one of those
things invented for when you've got so much damn zucchini in the garden
you're desperate for something to disguise them with), but tools are
always interesting to think about. -aem

aem wrote:
> sf wrote:
> >
> > A special knife to hollow out zucchini? Is this a common tool?
> > Did you hollow them all the way (like a tube) or leave a bit at the
> > other end?
>
> Seems to me a vegetable peeler would work (the straight blade kind, not
> the Y). A grapefruit knife with the serrated edge and curve at the tip
> would work. A grapefruit spoon with serrated edge would work. Not
> that I have any interest in this recipe (it's obviously one of those
> things invented for when you've got so much damn zucchini in the garden
> you're desperate for something to disguise them with), but tools are
> always interesting to think about.

Melon baller!

I love that term. hehe

Sheldon Crenshaw

"Bronwyn" > ha scritto nel messaggio
oups.com...
> The finished dish looks delicious Pandora, and wonderful with the
> potatoes. I shall put this recipe away and make it when the summer
> cools off! Too hot at the moment.
>
> -- Bronwyn

Thank you!
Is it summer in your country? Uauhhhh! You are lucky! Our temperature is 0°C
But I prefer cold !
Where do you live? In Australia?
cheers
Pandora
>

Sheldon wrote:
>
> Melon baller!
>
> I love that term. hehe
>
> Sheldon Crenshaw

Really. I woulda thunk your favorite kitchen tool was the nutcracker.
-aem

"aem" > wrote in message
oups.com...
>
> Sheldon wrote:
>>
>> Melon baller!
>>
>> I love that term. hehe
>>
>> Sheldon Crenshaw
>
> Really. I woulda thunk your favorite kitchen tool was the nutcracker.

First you need the
nuts.............................................. ................

Ophelia Acorn wrote:
> "aem" wrote
> > Sheldon wrote:
> >>
> >> Melon baller!
> >>
> >> I love that term. hehe
> >>
> >> Sheldon Crenshaw
> >
> > Really. I woulda thunk your favorite kitchen tool was the nutcracker.
>
> First you need the nuts.

I've got a whole Newsgroup full here.

Shelodn Nutbutter

Sheldon wrote:

> Goomba38 wrote:
> > Pandora wrote:
> > > As promised, her the recipe and pics of zucchini filled with ground
meat:
> > >
> > > Pics of preparation:
> > > http://tinypic.com/ivkdpv.jpg
> >
> >
> > Very interesting. I've never seen them done in a "log" shape before, as
> > cutting the zuke in half lengthwise and stuffing "boat fashion" is more
> > common to me?
>
> What's more interesting is how the nutritional value was determined...
> most people don't have access to a food laboratory... but it's real
> easy when the recipe is stolen off the net and one puts their name to
> it.


Well in the "translation" she surely managed to mangle her English, did she
run that rec through Babelfish!? Thank GAWD she's not a technical
writer...lol.

--
Best
Greg

"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> ha scritto nel
messaggio ink.net...
>
> Sheldon wrote:
>
>> Goomba38 wrote:
>> > Pandora wrote:
>> > > As promised, her the recipe and pics of zucchini filled with ground
> meat:
>> > >
>> > > Pics of preparation:
>> > > http://tinypic.com/ivkdpv.jpg
>> >
>> >
>> > Very interesting. I've never seen them done in a "log" shape before, as
>> > cutting the zuke in half lengthwise and stuffing "boat fashion" is more
>> > common to me?
>>
>> What's more interesting is how the nutritional value was determined...
>> most people don't have access to a food laboratory... but it's real
>> easy when the recipe is stolen off the net and one puts their name to
>> it.
>
>
> Well in the "translation" she surely managed to mangle her English, did
> she
> run that rec through Babelfish!? Thank GAWD she's not a technical
> writer...lol.

Ohhhh! Thank you Gregory! You are very kind I Am very happy that you have
tasted my recipe and that you liked it.
Next time you can write it to the Ng instead to my private post.
BTW thank you! I will send you ASAP the other recipe. You wanted the one to
fry egg. Didn't you? This is very simple but I give you with all my heart.
Cheers and thank you
Pandora
>
> --
> Best
> Greg
>
>

On 20 Dec 2005 10:33:00 -0800, aem wrote:

> sf wrote:
> >
> > A special knife to hollow out zucchini? Is this a common tool?
> > Did you hollow them all the way (like a tube) or leave a bit at the
> > other end?
>
> Seems to me a vegetable peeler would work (the straight blade kind, not
> the Y).

would you please google an image of what you mean because I'm
clueless. Mine are "V"ish shaped (with an opening where the point
would be) and I have no idea what you mean by straight blade.

> A grapefruit knife with the serrated edge and curve at the tip
> would work. A grapefruit spoon with serrated edge would work. Not
> that I have any interest in this recipe (it's obviously one of those
> things invented for when you've got so much damn zucchini in the garden
> you're desperate for something to disguise them with), but tools are
> always interesting to think about. -aem

That's a sad comment, aem, because all recipes were "made up" at some
point and very few of us come here looking for a recipe we could
easily Google.
--

Practice safe eating. Always use condiments.

sf wrote:
> On 20 Dec 2005 10:33:00 -0800, aem wrote:
> >
> > Seems to me a vegetable peeler would work (the straight blade kind, not
> > the Y).
>
> would you please google an image of what you mean because I'm
> clueless. Mine are "V"ish shaped (with an opening where the point
> would be) and I have no idea what you mean by straight blade.

Look here. There's a similar kind with a blade that swivels a little
bit.
https://www.surfasonline.com/products/2882.cfm
>
> > that I have any interest in this recipe (it's obviously one of those
> > things invented for when you've got so much damn zucchini in the garden
> > you're desperate for something to disguise them with), but tools are
> > always interesting to think about. -aem
>
> That's a sad comment, aem, because all recipes were "made up" at some
> point and very few of us come here looking for a recipe we could
> easily Google.

I recognize that many of my joking comments are not received that way,
but I'm not going to start posting smiley faces for all of you folks
who missed the humor gene. Should you want to investigate the topic
I'm sure Google would help you find 4000 or so jokes about what to do
with too much zucchini. -aem

On 20 Dec 2005 22:47:01 -0800, aem wrote:

>
> sf wrote:
> > On 20 Dec 2005 10:33:00 -0800, aem wrote:
> > >
> > > Seems to me a vegetable peeler would work (the straight blade kind, not
> > > the Y).
> >
> > would you please google an image of what you mean because I'm
> > clueless. Mine are "V"ish shaped (with an opening where the point
> > would be) and I have no idea what you mean by straight blade.
>
> Look here. There's a similar kind with a blade that swivels a little
> bit.
> https://www.surfasonline.com/products/2882.cfm
> >
thank you. That's similar to mine (which looks like this one)
http://www.knifesite.com/fullsize/MEPEL3K.jpg, so I'm still missing
the difference between a "straight blade" and "Y" kind.

> > > that I have any interest in this recipe (it's obviously one of those
> > > things invented for when you've got so much damn zucchini in the garden
> > > you're desperate for something to disguise them with), but tools are
> > > always interesting to think about. -aem
> >
> > That's a sad comment, aem, because all recipes were "made up" at some
> > point and very few of us come here looking for a recipe we could
> > easily Google.
>
> I recognize that many of my joking comments are not received that way,
> but I'm not going to start posting smiley faces for all of you folks
> who missed the humor gene. Should you want to investigate the topic
> I'm sure Google would help you find 4000 or so jokes about what to do
> with too much zucchini. -aem

It wasn't a joke, it was pure sarcasm - which came through loud and
clear. You could have easily eliminated the "not that I have any
interest" part and it would have been a humorous comment.
Unfortunately, you didn't edit out the sarcasm.
--

Practice safe eating. Always use condiments.

"sf" > ha scritto nel messaggio
news
> On 20 Dec 2005 22:47:01 -0800, aem wrote:
>
>>
>> sf wrote:
>> > On 20 Dec 2005 10:33:00 -0800, aem wrote:
>> > >
>> > > Seems to me a vegetable peeler would work (the straight blade kind,
>> not
>> > > the Y).
>> >
>> > would you please google an image of what you mean because I'm
>> > clueless. Mine are "V"ish shaped (with an opening where the point
>> > would be) and I have no idea what you mean by straight blade.
>>
>> Look here. There's a similar kind with a blade that swivels a little
>> bit.
>> https://www.surfasonline.com/products/2882.cfm
>> >
> thank you. That's similar to mine (which looks like this one)
> http://www.knifesite.com/fullsize/MEPEL3K.jpg, so I'm still missing
> the difference between a "straight blade" and "Y" kind.
>
>> > > that I have any interest in this recipe (it's obviously one of
>> those
>> > > things invented for when you've got so much damn zucchini in the
>> garden
>> > > you're desperate for something to disguise them with), but tools
>> are
>> > > always interesting to think about. -aem
>> >
>> > That's a sad comment, aem, because all recipes were "made up" at some
>> > point and very few of us come here looking for a recipe we could
>> > easily Google.
>>
>> I recognize that many of my joking comments are not received that way,
>> but I'm not going to start posting smiley faces for all of you folks
>> who missed the humor gene. Should you want to investigate the topic
>> I'm sure Google would help you find 4000 or so jokes about what to do
>> with too much zucchini. -aem
>
> It wasn't a joke, it was pure sarcasm - which came through loud and
> clear. You could have easily eliminated the "not that I have any
> interest" part and it would have been a humorous comment.
> Unfortunately, you didn't edit out the sarcasm.


Thank you sf! But I understand what kind of person is aem. No problem!
I don't matter.
BTW The tool he showed in the link is to peel potatoes, but it isn't useful
to dig zucchini because it has a hole inside with a blade.

--
Merry Christmas and
a Happy New year
Pandora
> --
>
> Practice safe eating. Always use condiments.

"sf" wrote in message >>

https://www.surfasonline.com/products/2882.cfm
>> >
> thank you. That's similar to mine (which looks like this one)
> http://www.knifesite.com/fullsize/MEPEL3K.jpg, so I'm still missing
> the difference between a "straight blade" and "Y" kind.


Here's the swivel peeler I use. I love it, since it's better than any I've
used in the past:

http://tinyurl.com/8lmy9

Here's a Y peeler, made by the same people:

http://tinyurl.com/734vg

I love the Oxo Good Grips products, since they're easy for me to hold. My
hands get cramped when I use slim handled gadgets. HTH, sf!

Dora

"Michael "Dog3" Lonergan" wrote in message > "limey" wrote >
>>
>> Here's the swivel peeler I use. I love it, since it's better than any
>> I've used in the past:
>>
>> http://tinyurl.com/8lmy9
>>
>> Here's a Y peeler, made by the same people:
>>
>> http://tinyurl.com/734vg
>>
>> I love the Oxo Good Grips products, since they're easy for me to hold.
>> My hands get cramped when I use slim handled gadgets. HTH, sf!
>>
>> Dora
>
> These peelers are cool. I think I have one but don't remember the brand.
> I love mine. It's got a great hand thingy and it peels like a charm.
>
> Michael

I believe Oxo has recently come out with a swivel peeler similar to mine
(and yours?) with removable, replaceable blades. Great idea, although I've
been using mine for years and it's still sharp.

Dora