Stuffed Zucchinis, veal and tarragon

For 6 people

• 6 long zucchinis
  (or 3 long and 6 round ones)
• 800g (1^1/2 lb) of veal minced meat
• 1 onion
• 1 veal stock cube
• 100ml (1/2 cup) of white wine
• 2 tarragon sprigs
• grated parmesan cheese
• breadcrumb

In a frying pan, sauté the chopped onions in a little bit of olive oil. Add the minced meat and fry over high heat until browned.

Meanwhile, cut the long zucchinis in half lengthways and empty them. (Cut only the top of the round ones and empty them as well). Dispose the zucchinis in an ovenproof dish and cut the flesh into pieces.

When the meat is browned, add the zucchinis’ flesh and cook briefly. Add the white wine and cook until the liquid is almost evaporated. Add 250ml (1 cup) of water, the veal stock cube, the chopped tarragon and simmer over low heat for about ten minutes. Cooking juice must remain.

Spread the stuffing into the zucchinis, sprinkle with breadcrumb and grated parmesan cheese. Bake in medium oven for about 20 minutes.