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Veal Stuffed Zucchini

Enjoy your full meal in a zucchini boat! This delicious meal is perfect anytime of the year and is especially necessary when late summer hits and you have extra zucchini in the garden!  

4 zucchini (about 7 inches/17.5 cm in length) 

2 tbsp (30 mL) extra virgin olive oil 

1 onion, diced  

1 stalk celery, diced 

1 carrot, diced 

4 cloves garlic, minced 

1/2 tsp (2 mL) each hot pepper flakes and salt 

8 oz (227 g) ground veal 

4 slices prosciutto, chopped 

1 egg 

1/4 cup (60 mL) fresh grated Parmesan 

5 tbsp (75 mL) Italian seasoned breadcrumbs, divided 

 

Prep Time: 25 minutes

Cook Time: 15 minutes

Serves: 4 

Cut zucchini in half lengthwise and scoop out insides leaving a 1/2 inch (1 cm) wall around edge. Dice up inside bits of zucchini; set aside. Place zucchini boats on parchment paper lined baking sheet. 

In a large skillet, heat oil over medium heat. Cook onion, celery, carrot and garlic for 3 minutes. Add diced zucchini, hot pepper flakes and salt; cook, stirring for about 8 minutes or until starting to become golden. Remove from heat. Stir in veal, prosciutto, egg and Parmesan. 

Preheat grill to medium heat (about 350 F/180 C). 

Sprinkle about 2 tbsp (30 mL) of the breadcrumbs in the zucchini boats and stir remaining into veal mixture. Fill each zucchini boat with filling. (Make-ahead: Wrap with plastic wrap and refrigerate for up to 1 day.) 

Place pan of stuffed zucchini onto grill; close lid and grill for about 15 minutes or until veal is no longer pink inside and zucchini is tender. Using a spatula gently lift zucchini to serve. 

Oven Variation: Bake in 350 F (180 C) oven for about 20 minutes. 

Smoker Variation: Set smoker to 350 F (180 C) and smoke for about 20 minutes. 

 

Source: Ontario Veal Appeal (ontariovealappeal.ca) 

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