Stuffed Zucchini Simmered In Tomato Sauce (Zucchine Ripiene Alla Romana)

1. 1

   Using a vegetable peeler, core the zucchini, setting aside the interior to use for Mezze Maniche alla Gricia con le Zucchine.

2. 2

   In a medium bowl, mix together the veal, breadcrumbs, Parmigiano-Reggiano, parsley, nutmeg, and the egg. Season with salt.

3. 3

   Salt the inside of the zucchini.

4. 4

   Using your hands or a spoon, fill the hollowed-out zucchini with the meat mixture and set aside.

5. 5

   Meanwhile, heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the garlic and cook, stirring, just until golden, about 5 minutes. Add the zucchini, then the tomatoes, a 1/4 cup of water, and season with salt. Cook, covered, until the zucchini are very tender, about 40 minutes, turning once.

* Per serving · 4 servings · Values may vary.

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