GREEK STUFFED ZUCCHINI

Steps:

• Slightly brown the meat, drain if needed.
• Add the seasonings.
• Cook onions and the garlic in the olive oil.
• Add wine and tomato then cook your mixture 30 minute.
• Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
• Set aside while preparing the zucchini.
• Trim both ends of the zucchini and slice in halves lengthwise.
• Parboil them for 3 minutes in salted water.
• Carefully, remove onto paper towels and drain.
• Place into an oiled, flat roasting pan.
• Scoop out the centers discarding the pulp.
• Spoon the meat filling into the shells.
• Top each with bread crumbs, moistened with oil or butter.
• Sprinkle with the grated cheese over all.
• Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.