Veal and Parmesan-Stuffed Zucchini | RICARDO

Ingredients

• 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
• 1 cup (250 ml) red cherry tomatoes
• 1 cup (250 ml) yellow cherry tomatoes
• 1 onion, cut into thin wedges
• 4 medium green zucchini, cut in half lengthwise
• 1/4 cup (60 ml) Parmigiano-Reggiano cheese, grated