Stuffed Zucchini

4 medium zucchini (about 1 1/2 pounds)
2 teaspoons chopped fresh rosemary
OR
½ teaspoon dried rosemary
10 spinach leaves
8 basil leaves
4 cloves garlic, peeled
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
1 ½ teaspoons olive oil
3 large plum tomatoes, chopped
1 teaspoon salt
1 cup dry breadcrumbs
¾ cup (3 ounces) grated fresh Parmesan cheese
1 large egg white

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Set pulp aside. Cut each zucchini shell in half crosswise.

Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain; set aside.

Place zucchini pulp in a food processor; process until finely chopped. Spoon into a bowl; set aside.

Place rosemary and next 5 ingredients (rosemary through carrot) in a food processor, and process until finely chopped.

Heat oil over low heat. Add rosemary mixture. Cover and cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.

Preheat oven to 350.

Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet. Bake at 350 for 25 minutes or until golden brown.