Zucchini With Veal And Cheese Filling

• 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

1. Rinse zucchini; pat dry.
2. Trim ends.
3. With apple corer, hollow out center, leaving a shell no wider than 1/4 inch.
4. Finely chop enough zucchini pulp to make 1 cup; reserve remainder for another use.
5. With fork, score zucchini lengthwise; set aside.
6. Preheat oven to 375u0b0.

zucchini, ground veal, ricotta cheese, mozzarella cheese, parmesan cheese, bread crumbs, onion, garlic, egg, fresh basil, salt, olive oil, sauce, pine nuts, parsley sprigs, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082702 (may not work)