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Andi’s Recipe Corner
6 medium sized zucchini
1 cups dry breadcrumbs
1/2 pound lean ground beef
2 eggs, lightly beaten
24 baby tomatoes
1/4 cup onion
1/3 cup parmesan cheese or 1/3 cup
romano cheese

1/4 cup fresh parsley, minced
2 mince garlic cloves
1/2 cup chicken broth
1/2 teaspoon salt
1 teaspoon freshly chopped dill (Plus
save a few bits for garnish)
1 teaspoon italian seasoning
1/8 teaspoon pepper
1-2 tablespoons butter
marble cheese

Directions
Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp,
leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and
drain.
Put a tablespoon of butter in a frying pan and saute the onions until
transparant.
Fry the hamburger, breaking it into small bits as it is cooking.
Chop zucchini pulp; place in a bowl.
Add the bread crumbs, eggs, parmesan cheese, parsley and garlic, cooked
hamburger and onion.
Stir in broth, salt and pepper. Stuff into zucchini shells and place 4 tomato
halves on each zucchini.
Place in greased 13x9x2-inch baking dish. Drizzle with butter.
Bake, uncovered at 350 degrees for 15 minutes remove and top with shredded
mozarella for an additional 5 minutes.
*You could substitute oregano instead of Italian seasoning.

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