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 Tablespoon, 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.
Chef
