INGREDIENTS

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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