Veal and Parmesan-Stuffed Zucchini

Name: Veal and Parmesan-Stuffed Zucchini
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 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; 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

(81)

Rate this recipe

Preparation 25 min
Cooking 45 min
Servings 4

Featured in RICARDO Magazine HOLIDAY 2014 (p. 74)

Nut-free
Egg-free

See

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
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a skillet, soften onion in oil. Add veal and cook while crumbling until it begins to brown. Add crackers, wine and broth. Simmer while stirring until mixture has absorbed almost all liquid. Off the heat, add cheese. Season with salt and pepper. Set aside.
Vegetables
- On a large baking sheet, combine tomatoes, onion and olive oil. Set aside.
- With a small spoon, scrape inside zucchini halves to create a cavity along the entire length. Keep zucchini pulp for another use. Stuff each zucchini half with veal mixture. Place stuffed zucchini halves on the baking sheet with tomatoes and onions.
- Bake for 30 to 35 minutes or until zucchini are tender and tomatoes burst. Sprinkle with cheese before serving.

Personal Note

RICARDO Non-stick Baking Sheet

25.99 $

This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.

Shop now

Veal and Parmesan-Stuffed Zucchini

Categories

Ingredients

Stuffing

Vegetables

Preparation

Stuffing

Vegetables

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet