Stuffed Zucchini with Veal and Parmesan

Name: Stuffed Zucchini with Veal and Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 medium zucchinis (halved lengthwise and seeds scooped out); 500 g ground veal; 1 cup onion (finely chopped); 2 cloves garlic (minced); 1 cup Parmesan cheese (freshly grated); 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley (chopped)

60 min 4 servings Medium

All Recipes

Delight your taste buds with these flavourful stuffed zucchinis filled with tender veal and savoury Parmesan cheese.

Prep

20 min

Cook

35 min

Total

60 min

Servings

Difficulty

Medium

Stuffed zucchini is a versatile and delicious dish that brings together the freshness of vegetables with the rich flavours of meat and cheese. Originating from the Mediterranean, this dish has become a beloved staple in many homes, especially when zucchini is in season. Our version of stuffed zucchini uses tender veal and savoury Parmesan cheese, creating a delightful balance of taste and texture. Whether you're serving it as a side dish or the main event, this recipe is sure to impress your family and guests alike.

Ingredients

Servings

For the Zucchini

For the Filling

Instructions

Prepare the Zucchinis

Preheat your oven to 180°C (350°F). Cut the zucchinis in half lengthwise and scoop out the seeds to create space for the filling.

Pro tip: Use a melon baller or small spoon to scoop out the seeds easily.

Cook the Veal Filling

In a large skillet over medium heat, add olive oil and sauté the onions until translucent, about 5 minutes. Add garlic and cook for another minute.

Pro tip: Ensure the garlic does not burn to avoid a bitter taste.

Combine Ingredients

Add the ground veal to the skillet and cook until browned, about 8 minutes. Ensure the internal temperature of the veal reaches 160°F / 71°C by probing the center of the meat. Stir in the Parmesan cheese, salt, pepper, and parsley. Mix well.

Pro tip: Break up any large clumps of veal with a wooden spoon for even cooking.

Stuff the Zucchinis

Spoon the veal mixture into each zucchini half, pressing down gently to fill them evenly.

Pro tip: Pack the filling snugly to prevent it from spilling out during baking.

Bake the Zucchinis

Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the tops are golden.

Pro tip: Check for doneness by piercing the zucchini with a fork; it should be tender but not mushy.

Rest and Serve

Allow the zucchinis to rest for 5 minutes before serving. Garnish with extra parsley if desired.

Pro tip: Resting helps the flavours meld together, enhancing the taste.

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Tips & Tricks

<ul><li>Choose zucchinis that are firm and uniformly green for the best results.</li><li>Use freshly grated Parmesan for a more intense flavour.</li><li>Allow the stuffed zucchinis to rest for a few minutes before serving to let the flavours meld together.</li><li>For an extra crispy topping, sprinkle breadcrumbs over the top before baking.</li></ul>

Serving Suggestions

Serve these stuffed zucchinis with a side of simple green salad or crusty bread to soak up any extra juices. They pair wonderfully with a crisp white wine like Sauvignon Blanc. These can be made ahead of time and stored in the refrigerator for up to two days. Simply reheat in the oven at 180°C (350°F) until warmed through. Enjoy the ease and flavour of this dish anytime you crave something comforting yet sophisticated.