Recipe: Zucchini Grande [edit]

Step 1

1. Slice the zucchini in half lengthwise; reserve on half for another use.

Step 2

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.

Step 3

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.

Step 4

3. Preheat oven to 325 F.

Step 5

4. Cover the bread with water; drain. Using your hands, squeeze out as much water as possible. Set aside.

Step 6

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.

Step 7

6. Place the zucchini in a baking pan & add 1/2 in. water. Bake uncovered 1-1/4 hour in preheated oven.

Step 8

7. Transfer the zucchini to a cutting board. Cut crosswise into serving portions. Serve with extra Parmesan cheese as topping.

Step 9

NOTE: The zucchinican 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.

Step 10

WINE: RUFFINO DUCALE GOLD