All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
In a large, heavy-bottomed skillet, heat the butter over medium heat. Add the chopped zucchini flesh, carrot and celery and cook, stirring occasionally, over medium heat until the vegetables are softened and slightly browned, about 8 to 9 minutes. Season with salt and pepper and add the remaining chicken livers-bread crumb mixture. Add the milk and cook, covered, 10 minutes.
Stir in the tomatoes, season with salt and pepper and bring to a boil. Reduce to a simmer, carefully place the zucchini halves in the sauce and cook, covered, 1 hour over medium-low heat. Arrange 2 zucchini halves and some of the sauce on each plate, topping with more Parmigiano-Reggiano, if desired, and serve immediately.