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Zucchini Romano

Chef Santo Bruno designs a tasty dish around the versatile zucchini.

Everybody loves zucchini. A type of summer squash, it’s a special brand of produce that’s sold all over the world. It can be grilled, stuffed, steamed, boiled, baked, fried or even served raw, or you can simply cook it lightly with some butter or olive oil and herbs. It’s low in calories and high in fiber, which helps lower cholesterol and ward off cancer, so it’s also great for your health.

Many Italian restaurants incorporate zucchini in their meals because it brings so many advantages to the table. It’s so universal that you can serve it over pasta, soups, salads and even on top of your pizza. Zucchini adds flavor and color to so many of our favorite dishes that the possibilities seem almost limitless. But if you can’t figure out how to get started with zucchini, here’s a recipe I developed just for you! Mangia!

You’ll Need:

8 small zucchini (about 1½ lb.)
1 egg, beaten with a fork
½ c. shredded mozzarella
3 tbsp. Italian dressing
2 tbsp. butter, melted
½ lb. ham, chopped
½ c. spaghetti sauce
¼ c. olive oil
Pinch of black pepper and salt


Wash the zucchini and trim off the ends. Slice the zucchini lengthwise, and use an apple corer to remove the seeds. Put the zucchini in a pan and boil/simmer for about 5 minutes. Drain well. In a separate bowl, combine egg, cheese, dressing, butter, sauce and ham and mix well. Place zucchini slices in a baking dish with some olive oil. Stuff the zucchini with the mixture. Sprinkle with some olive oil. Bake at 375°F for about 15 minutes or until meat is cooked.

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