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1
Soak the zucchini in cold water for 30 minutes.
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2
scrub them under cold running water with a brush to remove any grit.
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3
Slice off both ends and, using an apple corer, hollow out the zucchini; the aim is to scoop out their centers, leaving tubes with thin walls that will hold the meat stuffing.
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4
Be careful not to pierce the skins.
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5
Chop the scooped-out zucchini flesh rather fine and set aside.
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6
Put 1 tablespoon of the olive oil in a large skillet and turn the heat to moderately high.
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7
When the oil is hot enough to sizzle instantly on contact with meat, add the ground veal and cook it until lightly browned, turning it a few times, about 4 minutes.
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8
use a slotted spoon to transfer it to a bowl.
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9
Do not clean out the skillet.
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10
Put 1 tablespoon of the olive oil in the skillet.
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11
Add the garlic and cook over moderately high heat, stirring frequently, until golden, about 2 minutes.
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12
Remove the garlic with a slotted spoon and discard.
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13
Add the chopped zucchini flesh to the skillet and brown it lightly over moderate heat, turning it from time to time, 5 to 6 minutes.
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14
Transfer the zucchini to the bowl of veal.
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15
Add the Parmigiano-Reggiano to the bowl and season with salt and pepper.
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16
Mix the ingredients to combine them uniformly.
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17
Fill the hollowed-out zucchini with the stuffing, packing it snugly.
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18
Put the remaining 2 tablespoons of oil in a heavy 12-inch skillet and turn the heat to moderately high.
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19
As soon as the oil is hot, put in as many zucchini as will fit loosely in a single layer.
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20
Brown the zucchini on all sides, turning them as necessary; if a little bit of the stuffing falls out, it's of no consequence.
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21
Use a slotted spoon to transfer the browned zucchini to a platter.
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22
Repeat with any remaining zucchini.
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23
Do not clean out the pan.
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24
Add the chopped onion to the pan and cook over moderately high heat, stirring, until lightly golden, about 3 minutes.
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25
Return all of the zucchini to the skillet and add the wine.
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26
While the wine bubbles away, use a wooden spoon to scrape any residues from the bottom of the pan.
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27
Sprinkle the zucchini lightly with salt.
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28
Add the tomatoes with their juices and turn over the contents of the pan once or twice.
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29
Cover, reduce the heat to low and cook for 30 to 40 minutes, gently turning the zucchini from time to time.
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30
When they are very tender and the sauce is richly flavored, remove from the heat.
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31
Let stand for about 5 minutes before serving.
