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
Instructions:
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)
