Veal and Parmesan-Stuffed Zucchini
Veal and Parmesan-Stuffed Zucchini
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  • 1 onion, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 1 lb (454 g) ground veal
  • 8 saltine crackers, finely crushed
  • 1/2 cup (125 ml) white wine
  • 1/2 cup (125 ml) chicken broth or water
  • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  • In a skillet, soften onion in oil. Add veal and cook while crumbling until it begins to brown. Add crackers, wine and broth. Simmer while stirring until mixture has absorbed almost all liquid. Off the heat, add cheese. Season with salt and pepper. Set aside.
  • Description
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