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Essential cookware



Stuffed Zucchini


  • 2 large zucchini, halved and hallowed out (save the remaining zucchini, diced)
  • 1/2 cup of basmati rice, cooked
  • 1 cup of ground turkey meat
  • salt and pepper
  • olive oil
  • 1 tsp. of hot pepper flakes
  • 1 egg, beaten


  1. Heat oven to 350 degrees.
  2. Mix the extra remaining zucchini, rice, turkey meat, salt and pepper, egg and hot pepper flakes in a bowl.
  3. Use your hands to mash and knead the ingredients.
  4. Rub the hollowed out zucchini with olive oil.
  5. Fill them with the turkey meat mixture.
  6. Place on a baking sheet and in the oven for 15-20 minutes.

Serves: 4 persons




Sicilian Eggplant Parmesan


  • 2 medium eggplants, sliced .25 in. thick
  • 1 glove of garlic
  • (1) 4 oz can of peeled tomatoes
  • 1 1/2 cups of Parmesan cheese
  • salt and pepper
  • 2 1/2 tbsp of olive oil
  • 3 tbsp of red wine


  1. Preheat oven to 350 degrees F.
  2. Sprinkle the eggplant slices with salt.
  3. After 4 minutes, wash the salt away.
  4. The salt will draw out the bitterness from the eggplant.
  5. Fry the garlic in the oil.
  6. Add the tomatoes and red wine.
  7. Simmer on a medium heat for 20 minutes.
  8. Once the sauce is cooked, begin assembling the eggplant.
  9. Grease a baking pan with olive oil.
  10. Lay down a layer of eggplant slices, then Parmesan cheese and a dollop of sauce.
  11. Repeat until the pan is full.
  12. Bake in a 350 degree oven for 20-25 minutes.

Serves: 4 persons

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