Stuffed Zucchini Recipe
Prepare the filling: mix all the meat together with ricotta, parmigiano and the egg.
Add salt and pepper as you like, then grate some nutmeg.
Combine everything well with your hands for about 5 minutes.
In the meanwhile, clean and wash the zucchini, the take off the inside.
With your fingers, fill them very well. Go on until finishing the filling.
Then prepare the sauce. In a large pan fry the sliced onion in the olive oil for about 10 minutes, then add the tomato sauce and hot vegetable broth
and let cook for 5-10 minutes.
At this point collocate the stuffed zucchini in the pan with the sauce;
they have to be completely covered by the sauce.
Cover and cook slowly for about 30-40 minutes, also 1 hour,
depending on the size of the zucchini.
Control sometimes during the cooking and,
if the sauce dries, add more broth.
Serve the zucchini with the tomato sauce where they have been cooked.