Veal Cutlets With Merlot Mushrooms And Zucchini

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Oxmoor House


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3 small zucchini, halved lengthwise and sliced

Cooking spray

3/4 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 garlic cloves, minced

1 (8-ounce) package sliced fresh mushrooms

2 tablespoons Merlot or other dry red wine

1/2 cup sliced green onions

1 pound veal cutlets (1/4 inch thick)

1/2 cup water

1/3 cup (1 1/3 ounces) grated Gruyere cheese

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