Zucchini With Veal And Cheese Filling - cooking recipe

Ingredients

8 medium zucchini
1 lb. ground veal
1/2 c. Ricotta cheese
1/2 c. Mozzarella cheese, finely chopped
1/4 c. Parmesan cheese, grated
1 c. fine dry bread crumbs
1/4 c. onion, grated
2 cloves garlic, crushed
1 extra large egg
2 Tbsp. fresh basil leaves, chopped
1 tsp. each: salt and pepper
4 Tbsp. olive oil
2 c. prepared spaghetti sauce
4 Tbsp. pine nuts, toasted
4 parsley sprigs
4 cherry tomatoes, halved

Preparation

Rinse zucchini; pat dry.
Trim ends.
With apple corer, hollow out center, leaving a shell no wider than 1/4 inch.
Finely chop enough zucchini pulp to make 1 cup; reserve remainder for another use.
With fork, score zucchini lengthwise; set aside.
Preheat oven to 375\u00b0.