Stuffed Zucchini
- Preparing Time: -
- Total Time: -
- Served Person: 8 appetizer or side-dish servings; 4 main-dish servings
- 2 tablespoons extra virgin olive oil
- 1 egg, beaten
- 2 teaspoons salt
- 2 tablespoons dry white wine
- 1/4 cup finely chopped onion
- 2 teaspoons pepper
- 3/4 cup grated parmesan cheese
- 3 tablespoons chopped fresh basil
- 1/4 cup finely chopped mushrooms
- 1/4 cup finely chopped celery
- 1 teaspoon chopped fresh rosemary
- 3 cloves garlic, finely chopped
- 2 tablespoons butter, softened
- Carbohydrate 5 g(2%)
- Cholesterol 82 mg(27%)
- Fat 12 g(18%)
- Fiber 1 g(5%)
- Protein 17 g(35%)
- Saturated Fat 5 g(24%)
- Sodium 452 mg(19%)
- Calories 195
Preparation 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 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. Little Italy Cookbook Artisan
Preparation 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 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. Little Italy Cookbook Artisan
