Stuffed Zucchini
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
55
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Virgin Olive Oil (extra)1 cup
Onion (finely chopped)3 cloves
Garlic (finely chopped)1 cup
Celery (finely chopped)2 tbsps
White Wine (dry)3 tbsps
Basil (chopped fresh)1 tsp
Rosemary (chopped fresh)3 cup
Grated Parmesan Cheese2 tbsps
Butter (softened)2 tsps
Salt2 tsps
PepperDirections:
1
Preheat the oven to 375°F
2
Scoop out the insides of the zucchini halves with a small spoon
3
Reserve the cored halves and the insides
4
Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes
5
Then add the mushrooms and sauté for 2 minutes more
6
Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes
7
Add the white wine and cook it down for 1 minute
8
Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes
9
Stir in the basil and the rosemary and cook for 1 to 2 minutes more
10
Remove from the heat, place in a bowl, and allow to cool
11
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper
12
Fill the cored zucchini with the mixture
13
Fill a baking pan with 1/4 inch of water
14
Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown
15
Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve
16
Preheat the oven to 375°F
17
Scoop out the insides of the zucchini halves with a small spoon
18
Reserve the cored halves and the insides
19
Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes
20
Then add the mushrooms and sauté for 2 minutes more
21
Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes
22
Add the white wine and cook it down for 1 minute
23
Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes
24
Stir in the basil and the rosemary and cook for 1 to 2 minutes more
25
Remove from the heat, place in a bowl, and allow to cool
26
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper
27
Fill the cored zucchini with the mixture
28
Fill a baking pan with 1/4 inch of water
29
Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown
30
Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve