Zucchini grande

Yield: 4 Servings

Measure Ingredient
1 Zucchini; 5 to 8-lb
¼ cup Olive oil
Salt
1 large Onion; finely chopped
1 pounds Lean ground beef
½ cup Canned tomato sauce
½ teaspoon Thyme
¾ teaspoon Salt
3 cups Diced French bread
1 pack (12-oz) Swiss chard; finely chopped
¼ cup Freshly grated Parmesan cheese plus more to taste
3 Eggs
¼ cup Lightly packed parsley

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, ¼ 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 ½ in. water. Bake uncovered 1-¼ 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, .

Similar recipes