Meat-Stuffed Zucchini (Rome)

Meat

Ingredients

Zucchini - 12

Butter - 2 tbsps

Olive oil - 2 1/2 tbsps

Ham fat, finely chopped-  2 tbsps

Onion, finely chopped - 1 small

Tomato paste - 4 tbsps

Salt and pepper

Parsley, finely chopped - 2-3 sprigs

Stuffing:

Ground lean beef - 1 1/4 cups

Eggs - 2

Grated parmesan cheese - 4 tbsps

Fresh breadcrumbs - 2-3 tbsps

Ham, finely chopped - 2 oz

Salt and pepper

Milk (optional)

Wash Zucchini, cut off the stem and then scoop out the pulp through the stem end with an apple corer, taking care not to break the shell.

Mix together the stuffing ingredients; if the mixture seems a little too thick, add enough milk to loosen it. Stuff this mixture into the zucchini, pushing it in firmly.

Heat the butter and oil in a large, wide frying pan and saute the ham fat and onion over a low heat until the onion begins to change color. Add the zucchini and saute gently, turning them over from time to time to brown them evenly but lightly.

Dilute the tomato paste with a cup of warm water and pour over the zucchini. Check seasoning, add the parsley, cover and cook gently until tender, about 30 minutes. Handle the zucchini carefully when taking them from the pan or they will break. Serve hot.

Serves 4-6