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Cheese Stuffed Zucchini in Tomato Broth
Cheese Stuffed Zucchini in Tomato Broth

Before you jump to Cheese Stuffed Zucchini in Tomato Broth recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living is not that tough. A lot of it really is basically making use of common sense.

We hope you got benefit from reading it, now let’s go back to cheese stuffed zucchini in tomato broth recipe. You can have cheese stuffed zucchini in tomato broth using 10 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Cheese Stuffed Zucchini in Tomato Broth:
  1. Provide 2 small zucchini or squash
  2. Get 1 Block White Cheese (Mozzarella, Queso Fresco, Parmesan)
  3. Use 4 Eggs, Separated
  4. Use 1 (15 oz) Can Tomato Sauce
  5. You need 1/2 Onion
  6. Take 4 Cloves Garlic
  7. Get 1 Box Chicken Broth
  8. Provide Optional Chicken Boullion
  9. Provide Oil for frying
  10. Get 1 cup flour
Instructions to make Cheese Stuffed Zucchini in Tomato Broth:
  1. Wash and slice zucchinis into 1cm slices
  2. Slice cheese to same size as zucchini and layer into sandwiches
  3. Cover all sides of sandwiches in flour seasoned with salt and pepper then set aside
  4. In a bowl, beat egg whites until they are thick and fluffy like whipped cream, then stir in the egg yolks
  5. Heat 1-2 inches of oil in a pan. Dip zucchini sandwiches in egg and fry until brown
  6. Set fried zucchini on paper towels while you make the sauce
  7. In a blender add the onion, garlic, and tomato sauce (or fresh tomatoes) and puree until smooth. You can also add in a jalapeno if you want the sauce to be spicy
  8. Pour tomato puree into a large pot with a little bit of oil and saute for 10 minutes
  9. Add chicken broth and bouillon to pot with tomato puree. Bring to a boil
  10. Add in zucchini sandwiches, taste broth, add salt and pepper if needed, and simmer for 20 minutes on low
  11. Serve with rice or beans or just by themselves Cheese Stuffed Zucchini in Tomato Broth

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