Betty Nadalini inspired us. We tasted this at her house in Tuscany earlier this month, found the special zucchini-coring tool in Trieste, and tonight we’re trying it at home. You can use a simple apple corer instead of the zucchini tool, we just loved this one and show it in a potted plant because we bought it in a hardware store.
To make the stuffed zucchini, core out the middle. Then saute finely diced shallots, carrots, celery, garlic, and some of the cored zuccini in a wonderful extra-virgin olive oil. Afterwards, put in a bowl, add Italian breadcrumbs and cheese, stuff the cored zucchini, then bake to warm in a 350 degree oven for 15-20 minutes, or until warmed through. Savor, and enjoy!