Veal and Parmesan-Stuffed Zucchini

Veal and Parmesan-Stuffed Zucchini

  • Preparation 25 min
  • Cooking 45 min
  • Servings 4
Featured in RICARDO Magazine HOLIDAY 2014 (p. 74)
  • Nut-free
  • Egg-free
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Ingredients

  • Stuffing

    • 1 onion, finely chopped
    • 2 tablespoons (30 ml) olive oil
    • 1 lb (454 g) ground veal
    • 8 saltine crackers, finely crushed
    • 1/2 cup (125 ml) white wine
    • 1/2 cup (125 ml) chicken broth or water
    • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
    • Salt and pepper
  • Vegetables

    • 1 cup (250 ml) red cherry tomatoes
    • 1 cup (250 ml) yellow cherry tomatoes
    • 1 onion, cut into thin wedges
    • 2 tablespoons (30 ml) olive oil
    • 4 medium green zucchini, cut in half lengthwise
    • 1/4 cup (60 ml) Parmigiano-Reggiano cheese, grated
    • Salt and pepper

Preparation

  • Stuffing

  • Vegetables

Personal Note

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