Stuffed Zucchini with Fresh Tomato Sauce

Franey, was published in New York Times in 1981. Its easy and sensational, and that's why I've been making it every summer since then.

subheading: STUFFED ZUCCHINI:

3 zucchini, about 1 ½ pounds

2 tablespoons olive oil

1 ⁄4 cup finely chopped onion

1 garlic clove, finely minced

6 tablespoons finely chopped green peppers

1 teaspoon dried oregano

1 ⁄2 lb ground pork

1 ⁄4 cup pine nuts

1 egg

6 tablespoons fine fresh breadcrumbs

2 tablespoons grated parmesan cheese, sauce

subheading: FRESH TOMATO SAUCE:

2 cups tomatoes, cored, seeded and but into one-inch cubes

2 tablespoons butter

1 ⁄4 cup finely chopped onion

1 ⁄2 teaspoon finely minced garlic

1 ⁄3 cup dry white wine

3 fresh basil leaves or 1 teaspoon dried basil

salt and pepper

Directions at geniuskitchen.com

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