Veal Stuffed Zucchini Boats Recipe
Ingredients
| Zucchini - 2 medium, about 5 ounces each | ||
| Olive oil | 1 Teaspoon | |
| Celery | 2 Tablespoon, diced | |
| Onion | 2 Tablespoon, diced | |
| Garlic | 1 Clove (5gm) | |
| Parsley | 1 Tablespoon, chopped | |
| Basil | 1 Teaspoon, chopped | |
| Dried basil leaves | 1/4 Teaspoon | |
| Oregano leaves | 1 Teaspoon, divided | |
| Salt | 1/2 Teaspoon | |
| Ground veal | 6 Ounce | |
| Mozzarella cheese | 2 Ounce, shredded | |
| Enriched all-purpose flour - 2 teaspoons | ||
| Tomato sauce | 1/4 Cup (16 tbs) | |
| Pepper | 1 Dash | |
Directions
GETTING READY
1 Preheat oven to 350 degrees Fahrenheit.
2 Cut each zucchini in half lengthwise and leaving 4 firm zucchini shells, scoop out the pulp;set the shells aside.
3 Chop the pulp and set aside.
4 In 8- or 9-inch skillet, add oil and heat.
5 Add celery, onion, garlic, and reserved pulp and cook until onion is translucent.
6 Remove from the heat and add in parsley, basil, 1/2 teaspoon oregano, and salt.
7 Add the veal and throughly mix to combine.
8 Spoon 1/4 of the mixture into each reserved zucchini shell.
9 In an 8 x 8-inch baking pan, transfer the stuffed shells.
10 Bake for 25-30 minutes, until meat is no longer pink and zucchini shells are tender.
11 Sprinkle 1/2 ounce shredded cheese on each zucchini boat and continue to bake until the cheese is melted.
12 Turn oven control to broil and broil until cheese is lightly browned, about 2 minutes.
13 Remove the pan from the broiler and transfer the zucchini boats to serving platter and keep warm.
14 In a small saucepan, drain the liquid from the baking pan.
15 Add in the flour, and stir with a wire whisk until the mixture is smooth and the flour is completely dissolved.
16 Stir in tomato sauce,1/2 teaspoon oregano, and pepper and cook, over medium heat, until the mixture thickens.
SERVING
17 Pour the sauce over zucchini boats and serve immediately.
1 Preheat oven to 350 degrees Fahrenheit.
2 Cut each zucchini in half lengthwise and leaving 4 firm zucchini shells, scoop out the pulp;set the shells aside.
3 Chop the pulp and set aside.
4 In 8- or 9-inch skillet, add oil and heat.
5 Add celery, onion, garlic, and reserved pulp and cook until onion is translucent.
6 Remove from the heat and add in parsley, basil, 1/2 teaspoon oregano, and salt.
7 Add the veal and throughly mix to combine.
8 Spoon 1/4 of the mixture into each reserved zucchini shell.
9 In an 8 x 8-inch baking pan, transfer the stuffed shells.
10 Bake for 25-30 minutes, until meat is no longer pink and zucchini shells are tender.
11 Sprinkle 1/2 ounce shredded cheese on each zucchini boat and continue to bake until the cheese is melted.
12 Turn oven control to broil and broil until cheese is lightly browned, about 2 minutes.
13 Remove the pan from the broiler and transfer the zucchini boats to serving platter and keep warm.
14 In a small saucepan, drain the liquid from the baking pan.
15 Add in the flour, and stir with a wire whisk until the mixture is smooth and the flour is completely dissolved.
16 Stir in tomato sauce,1/2 teaspoon oregano, and pepper and cook, over medium heat, until the mixture thickens.
SERVING
17 Pour the sauce over zucchini boats and serve immediately.
Chef
