Most self-respecting Italian-American cooks have a recipe for stuffed zucchini. It's a dish that's often hard to categorize, however. Is it an appetizer? A side dish? Can it function as a main course? This version, with veal, is a little heartier than most and can definitely be served as an entrée, but it can also function as a side dish or appetizer for a multicourse feast.

　　

Ingredients

8 appetizer or side-dish servings; 4 main-dish servings

　　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, 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

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.

　　

Step 3

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.

　　

Step 4

Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.

　　

Step 5

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