Free Recipe Zucchini Grande

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Zucchini Grande Recipe

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

Zucchini Grande Preparation

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>.

Cooking Temperature:

Recipe Serves: 4

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