Stuffed zucchinis with veal and Mozzarella

Author: Les Cultures de chez nous
Courgettes farcies au veau et à la Mozzarella
Preparation 10
Baking 10
Portions 4
Freezing No


  • 4 green zucchini of medium size
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 227 g (1/2 pound) of chopped veal
  • 3 chopped garlic cloves
  • Tabasco, up to taste
  • 5 ml (1 teaspoon) of dried oregano
  • Ground salt and pepper, up to taste
  • 125 ml (1/2 cup) of grated Mozzarella
  • A bit of olive oil
  • Some leaves of basil
  • Tomato and basil canned sauce
  • 1 finely chopped medium onion
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat barbecue at medium temperature, approximately 450°F (230°C).
  • Slice zucchini in half. With a spoon, remove middle flesh and chop it. Set aside.
  • In a pan, brown leeks and onion some minutes. Add meat and cook till it lose its pink color. Add garlic, zucchini's flesh, tabasco and oregano. salt and pepper.
  • Let cool down the mixture for the meat, and with a spoon stuff the zucchinis. Spread with Mozzarella.
  • In an oven safe plate, pour a bit of live oil and lay zucchinis. Bake for 10 to 12 minutes in the barbecue, its lid closed.
  • In a serving plate, pour tomato sauce stock and lay zucchinis. Spread basil and serves.

Chef's notes