Chard Stuffed Zucchini Recipe
Ingredients
Zucchini 1 large, cut in half lengthwise
Vegetable oil
Swiss chard 2 cups cooked and chopped
Ground beef or lamb 1 pound
Onion 1, finely chopped
Condensed tomato soup 1/2 10-1/2 ounce can
Pepper 1/4 teaspoon
Thyme 1/2 teaspoon
Salt 3/4 teaspoon
Soft bread 4 slices, cubed
Parsley 3 tablespoons chopped
Parmesan cheese 1/4 cup grated
Eggs 2 whole, beaten
Directions
Scoop out seeds and pulp from center of zucchini halves; discard.
Score zucchini flesh in 1 inch squares and rub with oil.
Cook swiss chard until tender; drain well and chop finely stuffing: sprinkle salt in hot teflon skillet; brown meat and onion.
Drain off fat.
Add tomato soup and seasonings; simmer 5 minutes to blend flavors.
Stir in rest of ingredients; mix well.
Fill centers of zucchini halves with mixture, pressing into place.
Bake in shallow oiled pan or on cookie sheet at 325° for about i hour or until zucchini is tender.
Cut in crosswise slices.
Score zucchini flesh in 1 inch squares and rub with oil.
Cook swiss chard until tender; drain well and chop finely stuffing: sprinkle salt in hot teflon skillet; brown meat and onion.
Drain off fat.
Add tomato soup and seasonings; simmer 5 minutes to blend flavors.
Stir in rest of ingredients; mix well.
Fill centers of zucchini halves with mixture, pressing into place.
Bake in shallow oiled pan or on cookie sheet at 325° for about i hour or until zucchini is tender.
Cut in crosswise slices.
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