Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Vegetables
Lentil Vegetable Gratin
Quick Zucchini
Skewered Vegetables
Leeks Nicoise
Broiled Marinated Vegetables
Cannellini Beans a la Genovese
Fried Zucchini
Stuffed Zucchini
Sauteed Potatoes and Onions
Quick Eggplant Special
New Potatoes and Green Beans
Eggplant Parmigiano
Stuffed Eggplant
Green Tomato Parmigiana
Easy Tomato Sauce
Oven Dried Tomatoes
Roasted Onions Abruzzi
Zucchini Crema
Roasted Pears and Onions
2005 Sauvignon Blanc
2005 Glissando
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Stuffed Zucchini
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In mid to late Summer, there would always be very large zucchini in the
garden, and they were absolutely wonderful when stuffed and baked.
2 large zucchini (about 14" to 18" in length, and 4" to 5" in width)
1 pound, ground sirloin
1 pound, sweet pork sausage
1 head, Swiss chard (or 2 bunches, spinach)
2 cups, bread crumbs (unseasoned)
2 eggs
1 tablespoon, ground oregano
1 cup, fresh basil leaves, finely chopped
2 medium garlic cloves, finely chopped
1 teaspoon, salt
1 tablespoon, white pepper
1/4 cup, olive oil
1 quart, marinara sauce
1 pound, mozzarella slices
1 cup, freshly grated Parmesan cheese
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Sauté meat until brown and crumbly, then drain in colander and empty into
a mixing bowl.
Grind Swiss chard or spinach, and add to mixing bowl.
Add
bread crumbs, eggs, oregano, basil, garlic, salt, pepper to bowl, and mix
thoroughly.
Trim ends of zucchini and cut in half, lengthwise (if zucchini are very
big, cut them crosswise into pieces about 3" thick).
Hollow out the
seeds, then parboil zucchini until it is soft when stuck with a fork, but
not soggy.
Remove immediately and place in baking pan coated with olive
oil.
Stuff zucchini until it protrudes slightly above cut.
Cover with
slice of mozarella and a dab of the marinara sauce, and a sprinkle of
grated cheese.
Bake at 325 degrees in preheated oven until grated cheese
browns.
Remove and allow to cool for 15 minutes.
Cut zucchini to serving
size, and place on dinner plates, pouring on a bit more mozzarella sauce
and grated cheese.
Depending on the size of the zucchini, this recipe
will serve 4 to 6 persons.
Note: Sweet peppers may be stuffed in this same manner.
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