Greek Stuffed Zucchini

• Meat Filling
• 2 medium onions, chopped
• 1 -2 minced garlic clove
• 3/4 lb ground beef, mixed is good too (your preference)
• 1/4 cup dry wine (red or white)
• 1 tomatoes, peeled and chopped
• 1/4 cup unseasoned breadcrumbs
• 1/4 cup olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dry oregano
• 3/4 teaspoon salt
• 2 egg whites
• 8 zucchini, approximately 4 inches in length
• 2 tablespoons olive oil or 2 tablespoons butter
• 1/2 cup breadcrumbs
• 1/2 cup grated feta or 1/2 cup parmesan cheese

1. Slightly brown the meat, drain if needed.
2. Add the seasonings.
3. Cook onions and the garlic in the olive oil.
4. Add wine and tomato then cook your mixture 30 minute.
5. Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
6. Set aside while preparing the zucchini.
7. Trim both ends of the zucchini and slice in halves lengthwise.
8. Parboil them for 3 minutes in salted water.
9. Carefully, remove onto paper towels and drain.
10. Place into an oiled, flat roasting pan.
11. Scoop out the centers discarding the pulp.
12. Spoon the meat filling into the shells.
13. Top each with bread crumbs, moistened with oil or butter.
14. Sprinkle with the grated cheese over all.
15. Bake at 350u0b0F for 40 minutes or until crumbs are golden and the zucchini are very tender.

filling, onions, garlic, ground beef, dry wine, tomatoes, breadcrumbs, olive oil, thyme, oregano, salt, egg whites, zucchini, olive oil, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/greek-stuffed-zucchini-90194 (may not work)