Stuffed Zucchini (Zucchine Ripiene)

 1 medium to large zucchini
2 Tbs olive oil, divided
1/2 lb. ground pork, turkey or beef
1/2 medium onion, chopped
2 small cloves garlic, diced
4 oz. mushrooms, chopped
1/8 C white wine
1 1/2 C diced plum tomatoes
1/6 C pine nuts, toasted
1 egg, beaten
1/3 C grated Parmigiano cheese
1/8 C fresh basil, chopped
1/8 C fresh parsley, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper

1/4 C unseasoned bread crumbs

1.  Cut the zucchini in half lengthwise.  Using a Mellon baller or small spoon, scoop out the insides of the zucchini.  Leave the shells about 1/4" thick.  Be careful not to pierce the shell.  Reserve and dice half of the insides that have been scooped out.

2.  Heat 2 Tbs oil in a large skillet over medium heat until hot.  Add the ground meat and sauce until lightly browned, stirring occasionally - about 8 minutes.  Scoop the meat into a bowl.

3.  Using the same skillet add the remaining 2 Tbs oil and heat.  Add the onion and garlic and sauce until soft, about 5-7 minutes.  Add the chopped mushrooms and reserved zucchini.  Saute until tender, about another 5 minutes.  Add the ground meat back into the skilled.

4.  Add the wine and diced tomato.  Saute until tomato is soft and heated through.  Stir in the pine nuts.  Remove from the heat and allow to cool.  (This is important or you will scramble the egg
when you add them in).

5.  Preheat oven to 400.  When the mixture has cooled, stir in the eggs, parmigiana, basil, parsley, salt and pepper.

6.  Fill the zucchini halves with the mixture, slightly mounding.  Arrange the stuffed zucchini in a baking pan.  Drizzle with olive oil and sprinkle with the breadcrumbs.  Pour about 1/4 inch of water in the bottom of the baking pan.  Place in the oven.

7.  Bake for about 40-45 minutes or until the filling is golden brown.