Maria (Busi) Opimitti, Vasti, Parma
(Yield: 4 servings)
4 zucchini (sliced lengthwise ¼-inch thick)
3½ tablespoons butter
1 pound ground beef
1 egg
3 tablespoons grated Parmigiano
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1½ cups peeled and diced tomatoes
1. Melt butter in skillet over medium heat. Fry zucchini for approx. 3 minutes on each side. Remove and set aside on paper towels. Allow to cool.
2.Combine beef, egg, cheese, salt and pepper in bowl. Mix thoroughly and form into small meatballs (as many as the zucchini slices).
3.When zucchini slices have cooled, wrap around meatballs. Secure with a toothpick. Place in greased oven dish and bake in oven preheated to 300°F for 15 minutes.
4.While zucchini rolls are baking, add oil to zucchini skillet and cook tomatoes over medium heat. Season with salt and pepper and simmer until zucchini rolls are cooked.
5.Plate and pour the tomato sauce overtop.
Re-season with salt and pepper to taste and serve immediately.