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Chard Stuffed Zucchini

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Ingredients
  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)
  Pepper 1⁄4 Teaspoon
  Thyme 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Bread slices 4 , cubed (Soft)
  Parsley 3 Tablespoon, chopped
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Whole eggs 2 , 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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