I didn't see your stuffed zucchini recipe Pandora. Could you repost it
please.

Jen

"Jen" > ha scritto nel messaggio
...
>I didn't see your stuffed zucchini recipe Pandora. Could you repost it
>please.
>
> Jen
>

Surely! Here is
And here are the photo:
http://i1.tinypic.com/ml761z.jpg
Stuffed zucchini with Duchess potatoes
http://i1.tinypic.com/ml766o.jpg
http://i1.tinypic.com/ml75so.jpg
http://i1.tinypic.com/ml75ua.jpg
http://i1.tinypic.com/ml75w9.jpg

Cheers
Pandora

Zucchini filled with meat

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)

Jen wrote:
> I didn't see your stuffed zucchini recipe Pandora.
>Could you repost it please.

Puh-leeeese! Stop encouraging that faux guinea tongued ****.

> 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.


Looks and sounds great. Thanks Pandora. Just one question, here in
Australia what we call tomato sauce is what Americans call Ketchup - is that
what you mean. We also have Tomato Paste which is much thicker than the
sauce.

Jen

"Jen" > ha scritto nel messaggio
...
>
>> 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.
>
>
> Looks and sounds great. Thanks Pandora. Just one question, here in
> Australia what we call tomato sauce is what Americans call Ketchup - is
> that what you mean. We also have Tomato Paste which is much thicker than
> the sauce.
>
> Jen

No! I don't mean ketchup or tomato paste. I mean a raw tomato sauce like
this:
http://www.alberti.it/images/passataverace071201.jpg
we call it "passata di pomodoro".
How do you call it?
Cheers and thank you
Pandora


>
>

"Pandora" > wrote in message
...
>
>
> No! I don't mean ketchup or tomato paste. I mean a raw tomato sauce like
> this:
> http://www.alberti.it/images/passataverace071201.jpg
> we call it "passata di pomodoro".
> How do you call it?
> Cheers and thank you
> Pandora


I'm not sure what it would be in Australia. Bronwyn made it and I think
she's from Australia, hopefully she's reading this and can help here!

Jen

Get a life Sheldon --- this recipe is dreamy. <g>

"Jen" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>>
>> No! I don't mean ketchup or tomato paste. I mean a raw tomato sauce like
>> this:
>> http://www.alberti.it/images/passataverace071201.jpg
>> we call it "passata di pomodoro".
>> How do you call it?
>> Cheers and thank you
>> Pandora
>
>
> I'm not sure what it would be in Australia. Bronwyn made it and I think
> she's from Australia, hopefully she's reading this and can help here!
>
> Jen

Well, I try to explain more simply. If you put "pelati tomatoes" in a food
processor, you will obtain a Passata di Pomodoro, the thing you need for
this recipe.
Tell me if you understand what I said.
Cheers
Pandora

"Bronwyn" > ha scritto nel messaggio
ups.com...
> Get a life Sheldon --- this recipe is dreamy. <g>

Yes! he dreams to make these good things DDDDDDDDD
Pandora

HI Jen,
Its better if you make your own tomato sauce base for this recipe.
Dead simple.
Nice ripe or over ripe tomatoes, skinned, chopped into saucepan (say,
4-6). Add splash olly oil, and 1/2C water; simmer with lid on for 20
min. Then added 1 chopped onion, finely ch. stalk celery, stick of
carrot, garlic clove and simmer with lid off for 30 min or so until it
is nicely reduced. Add seasonings, cool a little and blitz in food
proc. or blender. Add parsley or basil if desired.

Cheers
Bronnie
Gold Coast

"Bronwyn" > wrote in message
oups.com...
> HI Jen,
> Its better if you make your own tomato sauce base for this recipe.
> Dead simple.
> Nice ripe or over ripe tomatoes, skinned, chopped into saucepan (say,
> 4-6). Add splash olly oil, and 1/2C water; simmer with lid on for 20
> min. Then added 1 chopped onion, finely ch. stalk celery, stick of
> carrot, garlic clove and simmer with lid off for 30 min or so until it
> is nicely reduced. Add seasonings, cool a little and blitz in food
> proc. or blender. Add parsley or basil if desired.
>
> Cheers
> Bronnie
> Gold Coast
>

Thanks both of you

Jen

"Jen" > wrote in
:

>
> "Pandora" > wrote in message
> ...
>>
>>
>> No! I don't mean ketchup or tomato paste. I mean a raw tomato sauce
>> like this:
>> http://www.alberti.it/images/passataverace071201.jpg
>> we call it "passata di pomodoro".
>> How do you call it?
>> Cheers and thank you

> I'm not sure what it would be in Australia. Bronwyn made it and I
> think she's from Australia, hopefully she's reading this and can help
> here!
>

Hi Jen - I see that Bronwyn has given instructions on making a sauce in
another post, but just to let you know that you can buy passata in some
supermarkets - I've seen it in a large glass bottle. Basically, though,
it is just like tomato puree. What I've done when I've needed it, as
Pandora says in another post, is just to take canned tomatoes and puree
them with the stick blender.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson wrote:

> "Jen" > wrote in
> :
>
> >
> > "Pandora" > wrote in message
> > ...

> >> http://www.alberti.it/images/passataverace071201.jpg
> >> we call it "passata di pomodoro".
> >> How do you call it?

> Hi Jen - I see that Bronwyn has given instructions on making a sauce
> in another post, but just to let you know that you can buy passata in
> some supermarkets - I've seen it in a large glass bottle. Basically,
> though, it is just like tomato puree. What I've done when I've needed
> it, as Pandora says in another post, is just to take canned tomatoes
> and puree them with the stick blender.

I like to take a big can of whole tomatoes and put them in the blender.
After pureeing for a bit, I pour it through a sieve to get the seeds
out. You end up with liquidy tomato goodness.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Pandora" > wrote in message
...
>
> "Jen" > ha scritto nel messaggio
> ...
>>I didn't see your stuffed zucchini recipe Pandora. Could you repost it
>>please.
>>
>> Jen
>>
>
> Surely! Here is
> And here are the photo:
> http://i1.tinypic.com/ml761z.jpg
=========

Yummmmmm!! That looks delicious!!!
--
Syssi

Bronwyn wrote:
> Get a life Sheldon --- this recipe is dreamy. <g>

Dreamy zukes... any gal who romances herself with a zuke is who needs a
life <g>