Stuffed Zucchini Pesaro Style
Ingredients
- 8 medium zucchini
- 1/4 extra-virgin olive oil
- 10 ounces ground veal
- 2 garlic cloves, peeled and lightly smashed
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1 pound firm, ripe tomatoes—peeled, seeded and cut into several pieces, or 1 cup canned Italian plum tomatoes, cut up, with their juices
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