Stuffed Zucchinis

1: In a large pot, start by sautéing your full onion.

2: In a separate saucepan, cook 3/4 cup of basmati rice in 1 cup of water so it can cook halfway.

3: Combine all meat mixture ingredients and mix.

4: Cut your zucchinis in thirds and empty the middle part, leaving about 1/2 inch of the outer part.

5: Fill zucchinis with meat mixture and form mini meatballs with remaining meat, if needed, and set aside.

6: In the pot with the fried onion, add fennel and celery and cook down for a few minutes.

7: Add wine and wait for the vegetables to soak up the flavor and the alcohol to evaporate. Push to the side.

8: Sear both ends of your zucchinis for a few seconds then lie zucchinis on the side in the pot.

9: Add remaining meatballs and seasoning for the sauce. Mix everything.

10: Cover the pot and cook on a low simmer for about 1 hour.