Recipe - Zucchini Grande

1 Zucchini; 5 to 8lb
One fourth cup Olive oil
Salt
1 lg Onion; finely chopped
1 pound Lean ground beef
One half cup Canned tomato sauce
One half teaspoon Thyme
Three fourths teaspoon Salt
3 cup Diced French bread
1 pack (12oz) Swiss chard; finely
chopped
One fourth cup Freshly grated Parmesan
cheese plus more to taste
3 Eggs
One fourth 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, One fourth 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 One half in. water. Bake uncovered
1One fourth 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.