Mama Elsa's Stuffed Zucchini

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 5-inch zucchini (1 1/2 pounds total)

3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided

5 garlic cloves, 1 crushed and 4 finely chopped

1/4 teaspoon crushed red pepper flakes (a couple of pinches)

1 medium onion, finely chopped

1 can diced tomatoes (15 ounces), drained and juice reserved

Salt and freshly ground pepper

1/4 cup dry white wine (a glug)

2 tablespoons unsalted butter, cut into pieces

3/4 cup Italian breadcrumbs (3 generous handfuls)

1/2 cup grated Pecorino Romano or Parmigiano Reggiano cheese (a couple of generous handfuls)

1/4 cup flat leaf parsley, chopped (a generous handful)

10 leaves fresh basil, shredded or torn

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