2 zucchini, cut in half
1 lengthwise
1 small onion, finely chopped
4 tbsp tomato sauce
1/2 tsp parsley
1 clove garlic, chopped
2 tbsp matzo meal
Directions
Scoop out pulp of zucchini halves. Heat pulp, onion, sauce and spices
in a pan for 5 minutes. Add matzo meal to mixture and mix well.
Restuff zucchini with mixture. Place in a baking dish with a little
water on bottom. Bake at 450F for 30 minutes until zucchini shells
are soft.
Posted by manicd@SIRIUS.COM (Jennifer Joseph) to the Fatfree Digest
[Volume 16 Issue 16] Mar. 20, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Baked Stuffed Zucchini Recipe brought to you by Recipe Ideas
Categories: Vegetable; Zucchini
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As our culinary historical trip moves on a few more years we have a couple of cookery books published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is served today, but instead accounts of the types of meals prepared for the rich and powerful of those days. During the succeeding few hundred years, the rich families of Europe competed to lay on the most extravagent banquests, and as a consequence, chefs and their recipe collections were highly sought after. However, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the 20th century, recipe books were highly popular as a result of more people being able to read, increased leisure time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Baked Stuffed Zucchini recipe.
