Chard Stuffed Zucchini
|Zucchini||1 Large, cut in half lengthwise|
|Vegetable oil||1 Tablespoon|
|Swiss chard||2 Cup (32 tbs), cooked and chopped|
|Ground beef/Lamb||1 Pound|
|Onion||1 , finely chopped|
|Condensed tomato soup||5 1⁄4 Ounce (Half Of 10.5 Ounce Can)|
|Bread slices||4 , cubed (Soft)|
|Parsley||3 Tablespoon, chopped|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Whole eggs||2 , beaten|
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 325Â° for about i hour or until zucchini is tender.
Cut in crosswise slices.