Veal and Parmesan-Stuffed Zucchini

Ingredients

• Stuffing

  • 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

• Vegetables

  • 1 cup (250 ml) red cherry tomatoes
  • 1 cup (250 ml) yellow cherry tomatoes
  • 1 onion, cut into thin wedges
  • 2 tablespoons (30 ml) olive oil
  • 4 medium green zucchini, cut in half lengthwise
  • 1/4 cup (60 ml) Parmigiano-Reggiano cheese, grated
  • Salt and pepper