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.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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