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Leeks
Stuffed zucchinis with veal and Mozzarella
Author:
Les Cultures de chez nous
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Preparation
10
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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
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Stuffed zucchinis with veal and Mozzarella
From
Jul 14
to
Jan 01
Preparation
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.
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