Total Calories: 80
1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Bring a medium pot of water to a boil. Add the zucchini and salt to taste. Simmer until softened, about 5 minutes. Drain the zucchini and cool under running water.
2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a small baking pan.
3 Cut the zucchini in half lengthwise. With a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside. Place the shells cut-side up in the prepared pan.
4 Chop the zucchini pulp and place it in a bowl with the amaretti, bread crumbs, egg, butter, and 1/4 teaspoon salt. Stir well.
5 Spoon the mixture into the zucchini shells. Sprinkle with the sugar. Bake 30 minutes or until the zucchini are browned and tender when pierced with a knife. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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