Veal Stuffed Zucchini

Cut:  | Servings: 4 | Prep Time: 25 minutes | Cook Time: 15 minutes

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!  

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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 



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 (