Veal and Parmesan-Stuffed Zucchini
Veal and Parmesan-Stuffed Zucchini
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
Instructions
- 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.
Veal and Parmesan-Stuffed Zucchini