posted by Emma 08-18-100 10:29 AM
Stuffed Zucchini
4 medium zucchini, rinsed and sliced in half, lengthwise
2 tablespoons vegetable oil
1/4 cup chopped onion
3 cloves garlic, finely chopped
1/4 cup chopped mushrooms
1/4 cup chopped celery
2 tablespoons white wine, or chicken broth
1 pound ground chuck
3 tablespoons basil
1 teaspoon rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 teaspoons salt
2 teaspoons pepper
Preheat oven 375°F.
Scoop out insides of zucchini halves with small spoon. Heat oil in a large sauté pan over medium heat and sauté onion and garlic for 1 to 2 minutes. Add mushrooms and sauté for 2 minutes more. Add celery and reserved insides of zucchini and continue cooking for 2 to 3 minutes.
Add white wine and cook down for 1 minute. Add ground chuck and cook, until browned, approximately 8 minutes. Stir in basil and rosemary and cook for 1 to 2 minutes more. Remove from the heat; allow to cool.
Once mixture has cooled, blend in cheese, egg, salt and pepper. Fill cored zucchini with mixture.
Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove zucchini from pan to platter. Spoon juices from pan over.