Zucchini Ripiene

1. Cut each zucchini in half lengthwise and remove (lightly) the seeds. Season with salt & pepper to taste & bake for 5 min. at 500F. Remove the zucchini and let cool. 2. Place the olive oil, chopped onion and zucchini in a frying pan & fry until a golden color is reached. Stir in the breadcrumbs and rice and let cool for 5 min. Add a mixture of the eggs & Parmesan cheese. Place the entire mixture in a pastry bag & squeeze over the zucchini. Cover with plain tomato sauce sprinkled with Parmesan cheese. Serve hot or cold. TRATTORIA ROMA 611 DECATUR ST.; NEW ORLEANS WINE: ALBANA DI ROMAGNA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from G Internet, G Internet.