with Veal

Ingredients

• 7 large zucchini (about 4 pounds)
• 3 tablespoons olive oil
• 1/2 medium onion, chopped (1/2 cup)
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1 pound ground veal or chicken
• 1/4 cup dry white wine
• 2 tablespoons whipping cream
• 3 tablespoons grated imported Parmesan cheese
• Salt and freshly ground pepper
• 2 tablespoons plain dry bread crumbs

Instructions

1. Trim the ends of the zucchini, then cut 6 of them into thirds. Using a melon baller, scoop out and discard the centers of the zucchini pieces. Set aside. Chop the zucchini centers and set aside.

2. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook for 2 minutes, stirring frequently. Add the chopped zucchini, garlic, and thyme and cook, stirring frequently, 5 minutes longer.

3. Transfer the mixture to a bowl and set aside.

4. In the same pan, heat the remaining oil over medium-high heat. Add the veal and cook, stirring frequently, until browned, about 5 minutes. Add the wine and bring to a boil. Return the onion mixture to the pan, cover, reduce the heat, and cook for 5 minutes.

5. Uncover the pan and continue to cook for 2 minutes to reduce the liquid. Transfer the mixture to a food processor and pulse for about 10 seconds, or until finely chopped. Add the cream and the Parmesan and process 5 seconds longer, just to blend. Season with salt and pepper to taste.

6. Preheat the oven to 375 F.

7. Sprinkle the inside of the zucchini pieces with salt and pepper. Fill the zucchini pieces with the veal mixture, piling it about 1/2 inch over the top. Arrange the stuffed zucchini pieces in a baking dish and sprinkle them with the bread crumbs. Bake for 25 minutes, or until the zucchini are tender.

Other Vegetable & Side Dish Recipes

Artichokes Stuffed with Peas
Chopped BBQ Vegetable Salad
Grilled Vegetables
Haricots Verts
Red Cabbage Coleslaw
Sauteed Zucchini
Sauteed Spring Vegetables