Zucchini Grande Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Zucchini, 5 to 8-lb
1/4 cup: Olive oil,
Salt,
1 large: Onion, finely chopped
1 lbs: Lean ground beef,
1/2 cup: Canned tomato sauce,
1/2 tsp: Thyme,
3/4 tsp: Salt,
3 cup: Diced French bread,
1 package: (12-oz) Swiss chard, finely chopped
1/4 cup: Freshly grated Parmesan cheese plus more to taste,
3: Eggs,
1/4 cup: Lightly packed parsley,
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
From the. Downloaded from
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Vegetable