A legend in culinary writing and creator of flavorful meals, Marcella Hazan always had a soft spot for exploring stuffed zucchini recipes. She devised multiple enticing fillings such as ground pork, prosciutto, pancetta, vegetarian stuffing with onions, tomatoes, and herbs, and a mix of ground lamb with rice.

This particular recipe for stuffed zucchini was inspired by a dish she had in Pesaro, a beautiful seaside town in Italy’s Marche region. The exquisite filling made from veal retains its moistness due to the squash's natural casing. There’s no need to pre-cook the zucchini before stuffing. The stuffing ingredients are lightly sautéed including the scooped-out flesh of the zucchini before assembly. The zucchini remains raw to retain its firmness for stuffing and is then browned on all sides before being simmered in a mouthwatering white wine-tomato sauce. Simmer for 30 to 40 minutes, leaving the zucchini tender, not mushy, and the stuffing thoroughly cooked yet moist.

As an entree on its own, the stuffed zucchini is perfect but equally as delightful when served over herbed rice or other grain-like farro. For a more substantial spread, pair the zucchini with a light soup or simple pasta.

In honing her recipe, Hazan didn’t choose the traditional method of halving the squash lengthwise before scooping the flesh out, and baking them cut-side-up. Instead, after washing, you are to cut off the ends of each zucchini and use an apple corer to hollow out the insides leaving it intact. This method creates a stylish final look while ensuring maximum stuffing within the zucchini.

The stuffed zucchini can be prepared in advance, making it the perfect part of a stress-free dinner. The recipe needs 8 medium-sized zucchini, ground veal, some garlic cloves, freshly grated Parmigiano-Reggiano cheese, salt and pepper, a finely chopped small onion, dry white wine, and ripe tomatoes.

As soon as the zucchini is hollowed out and the veal is browned in hot olive oil, add this to chopped zucchini flesh, onions, cheese, salt, pepper, and more olive oil, and sauté to form a uniform mixture. This stuffing is then packed tightly into the hollowed zucchini.

The stuffed zucchini is then browned in a heavy skillet with more olive oil. Once browned they are added to a skillet containing chopped onions and are then simmered in white wine and tomatoes. After simmering for 30 to 40 minutes with occasional turning, the zucchini becomes tender and the sauce richly flavored, ready to serve after resting for about 5 minutes.