Recipes  

Veal and Parmesan-Stuffed Zucchini

  • Preparation 25 MIN
    Cooking 45 MIN
  • Servings 4
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Ingredients

Stuffing

Vegetables

Preparation

Stuffing

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. 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

  1. On a large baking sheet, combine tomatoes, onion and olive oil. Set aside.
  2. 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.
  3. Bake for 30 to 35 minutes or until zucchini are tender and tomatoes burst. Sprinkle with cheese before serving.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 485  
Total Fat 28 g  
Saturated Fat 9 g  
Sodium (salt) 560 mg  
Carbohydrates 20 g  
Fibre 4 g  
Protein 33 g