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4 servings: 4 zucchini; 8 ozs. Brocciu; 2 large eggs; 4 ounces chard leaves; basil leaves; salt; olive oil
Sauce: 1 onion; 3 large tomatoes; salt and pepper

Zucchini: Trim ends, halve length-wise and remove seeds from the zucchini.  Simmer halves in lightly salted water for 5 minutes; drain cut-side down on a towel. Score the bottoms of the sauce tomatoes, and dip them into the boiling water for 30 seconds to loosen their skin.  Cool and peel them under cold running water.  Place the zucchini in a lightly oiled baking dish. Reserve the tomatoes.

Stuffing:  Crush the Bracciu (or combine of half ricotta and half feta ) in a bowl.  Mix in the eggs.  Thinly slice the green portion of the chard and the basil leaves, then chop the slices into shorter strands.  Mix the greens with the cheese and eggs.  Season with salt and fill the zucchini shells.

Sauce: Preheat the oven to 180 degrees.  Dice the onion and soften it over low heat in a skillet with olive oil.  Halve the tomatoes horizontally and squeeze seeds through a strainer to separate the seeds.  Chop the tomato halves and add them and juice to the onions.  Cook 5 minutes to concentrate the juices,  Season with salt and pepper and distribute the sauce over the zucchini.

Bake the zucchini for 30 minutes and serve hot or at room temperature.