Prep Time: 30 minutes.

Cook Time: 30 minutes.

1. Preheat the Oven

   Preheat oven to 400 degrees Fahrenheit.

2. Wash and cut Zucchini

   Wash the zucchini and cut off the ends. Each piece should be 3 inches long – Split them in half if they are too long.

3. Make the zucchini Hollow

   With a tool such as a handheld cherry pitter, start turning lengthwise in the zucchini to make a hole. If you don’t have a tool, cut both ends off the zucchini, then split them in half lengthwise. Then, using a small measuring spoon or teaspoon, carve out the middle of each zucchini half so they look like little ‘canoes’.

4. Mix the Ingredients

   In a bowl, mix the meat with the parmesan cheese, bread crumbs, milk, garlic, parsley, and the egg. Add some milk if the mixture is too dry. Season with salt and pepper.

5. Stuff the Zucchini

   With a small spoon, stuff the zucchini with this mixture.

6. Prep the Baking Pan

   In a baking pan, put in the extra virgin olive oil, chopped onion, and the diced cherry tomatoes. Place the stuffed zucchini in the pan and pour over a glass of wine. Drizzle with extra virgin olive oil and cover with aluminum.

7. Bake the Zucchini

   Bake the zucchini in a hot oven (200°C/400°F) for about 30 minutes or so, until the stuffing is cooked through and the tops are nicely browned. Serve warm or at room temperature.