Stuffed zucchinis with veal and Mozzarella
10
10
4
No
Ingredients
- 4 green zucchinis of medium size
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 225 g (1/2 pound) of veal, chopped
- 3 garlic cloves, chopped
- Tabasco sauce, up to taste
- 5 ml (1 teaspoon) of dried oregano
- Ground salt and pepper, up to taste
- 125 ml (1/2 cup) of Mozzarella, grated
- A bit of olive oil
- Some leaves of basil
- Tomato and basil canned sauce
- 1 medium onion, finely chopped
Preparation
Side-by-side mode
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Preheat the barbecue at a high temperature, approximately 450°F (230°C).
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Slice zucchinis in half. With a spoon, remove the middle flesh and chop it. Set aside.
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In a pan, brown leeks and onion for a few minutes. Add the meat and cook until it loses its pink colour. Add the garlic, zucchini flesh, tabasco sauce, and oregano. Salt and pepper.
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Let the meat mixture cool down. With a spoon, stuff the zucchini. Spread with Mozzarella.
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Pour a bit of olive oil on an oven-safe plate and lay zucchinis on it. Bake for 10 to 12 minutes on the barbecue, its lid closed.
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On a serving plate, pour tomato sauce stock and lay zucchinis. Spread basil and serve.
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25
4
Budget
