Zucchini Grande



  • Prep Time: N/A
  • Cooking Time: N/A

Zucchini Grande

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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

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

Serves:

4 Servings 		 
Flag as inappropriate