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

• 6 medium zucchini, halved crosswise
• Sea salt
• 3/4 pound ground veal
• 1/4 cup fresh breadcrumbs
• 1/8 cup finely grated Parmigiano-Reggiano
• 1 tablespoon finely chopped parsley
• 1/8 teaspoon nutmeg
• 1 large egg
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, smashed
• 1/2 (14-ounce can) whole tomatoes, crushed by hand

1. Using a vegetable peeler, core the zucchini, setting aside the interior to use for Mezze Maniche alla Gricia con le Zucchine.
2. In a medium bowl, mix together the veal, breadcrumbs, Parmigiano-Reggiano, parsley, nutmeg, and the egg. Season with salt.
3. Salt the inside of the zucchini.
4. Using your hands or a spoon, fill the hollowed-out zucchini with the meat mixture and set aside.
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.

zucchini, salt, ground veal, fresh breadcrumbs, parsley, nutmeg, egg, extravirgin olive oil, garlic, tomatoes

Taken from food52.com/recipes/77803-stuffed-zucchini-simmered-in-tomato-sauce-zucchine-ripiene-alla-romana (may not work)