Ingredients: |
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 pound lean veal or pork, coarsely ground 3 tablespoons chopped fresh basil 1 teaspoon chopped fresh rosemary 3/4 cup grated Parmesan cheese 1 egg, beaten 2 tablespoons butter, softened 2 teaspoons salt 2 teaspoons pepper
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Directions: |
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 oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté 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 or pork 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. |