Serve as an appetizer, side dish, or main course.
Preheat the oven to 375?F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
Heat the oil in a large saut? pan over medium heat and saut? for 1 to 2 minutes. Then add the mushrooms and saut? 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.
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 1 | ||
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Calories: 198 | ||
Calories from Fat: 121 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 70mg | 22 % | |
Sodium 237.1mg | 8 % | |
Potassium 920.5mg | 24 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 9.5g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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