| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Eggs | Italian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | Zucchini; 5 to 8-lb | |
| 1/4 | c | Olive oil |
| Salt | ||
| 1 | lg | Onion; finely chopped |
| 1 | lb | Lean ground beef |
| 1/2 | c | Canned tomato sauce |
| 1/2 | ts | Thyme |
| 3/4 | ts | Salt |
| 3 | c | Diced French bread |
| 1 | pk | (12-oz) Swiss chard; finely chopped |
| 1/4 | c | Freshly grated Parmesan cheese plus more to taste |
| 3 | Eggs | |
| 1/4 | c | Lightly packed parsley |
INSTRUCTIONS
1. Slice the zucchini in half lengthwise; reserve on half for another use. Scoop the soft, seedy center from the remaining half; discard. Score the flesh in 1 in. squares, cutting halfway through to the outer skin. Rub with 2 tbs. olive oil and sprinkle lightly with salt. Set aside. 2. To make the filling, heat 2 tbs. olive oil in a wide skillet. Add the onion and cook until soft, stirring. Add the meat, breaking it apart with a spoon, and cook over high heat until browned. Add the tomato sauce, thyme, and salt and simmer 5 minutes, stirring occasionally. Remove from heat and set aside. 3. Preheat oven to 325 F. 4. Cover the bread with water; drain. Using your hands, squeeze out as much water as possible. Set aside. 5. Combine the meat sauce, bread, chard, 1/4 cup Parmesan cheese, eggs and parsley. Beat to blend. Mound the mixture into the zucchini half, patting firmly in place. 6. Place the zucchini in a baking pan & add 1/2 in. water. Bake uncovered 1-1/4 hour in preheated oven. 7. Transfer the zucchini to a cutting board. Cut crosswise into serving portions. Serve with extra Parmesan cheese as topping. NOTE: The zucchini can be made ahead, covered and reheated in a 325 F oven 15 to 20 mins. The remaining half of the zucchini can be used raw in salads, as part of a crudite (raw vegetable) tray or in other recipes. DEL MONDO RISTORANTE NORTH FARWELL AVENUE, MILWAUKEE WINE: RUFFINO DUCALE GOLD From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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