Angela's Italian Recipe for Stuffed Zucchini


Ingredients:
4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise 2 tablespoons extra virgin olive oil 1/4 cup finely chopped onion 3 cloves garlic, finely chopped 1/4 cup finely chopped mushrooms 1/4 cup finely chopped celery 2 tablespoons dry white wine 1 lb lean veal, coarsely ground 3 tablespoons chopped fresh basil 1 teaspoon chopped fresh rosemary 3/4 cup grated Parmigiano cheese 1 egg, beaten 2 tablespoons butter, softened 2 teaspoons salt 2 teaspoons pepper

Directions:

Preheat the oven to 375°F. Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides. Heat the olive oil in a large saute pan over medium heat and saute for 1 to 2 minutes. Then add the mushrooms and saute for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool. Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture. Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve. 8 appetizer or side-dish servings; 4 main-dish servings.

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