Stuffed zucchinis with veal and Mozzarella
10
10
4
No
Ingredients
- 4 green zucchini of medium size
- 1/2 package of 250 g (2 cups) 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
Preparation
Side-by-side mode- 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.
