Stuffed Zucchini

INGREDIENTS:

  • 8 medium Zucchini or Yellow Squash
  • 1 pound ground Veal
  • ½ cup Colonna Parmesan & Romano Grated Cheese
  • ½ cup Ricotta cheese
  • ½ cup Shredded Mozzarella Cheese
  • 1 cup Colonna Plain Bread Crumbs
  • ½ cup minced Onion
  • 1 large Clove Garlic, minced
  • 1 egg, beaten
  • 1 tablespoon Chopped Fresh Basil
  • 1 teaspoon Colonna Coarse Kosher Salt
  • ⅛ teaspoon Spice Farms Black Pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 cups Colonna Marinara Sauce
  • ⅓ cup toasted Pine Nuts

DIRECTIONS:

Preheat oven to 375ᴼF (190ᴼC)

  1. Trim zucchini by cutting horizontally and scoop out all the pulp leaving about ¼ inch shell. Put 1 cup chopped squash aside. Reserve additional pulp if left for another use.
  2. In bowl, combine 1 cup zucchini, veal, cheeses, bread crumbs, onion, garlic, egg, basil, salt and pepper; blend well.
  3. Spoon mixture into prepared zucchini shells, dividing mixture evenly.
  4. Arrange in shallow baking dish. Cover with tin foil and bake at 375ᴼF for 15 minutes. Spoon marinara sauce over zucchini and bottom of baking dish and put back in oven for 15 minutes longer or until zucchini are cooked through and sauce is hot. Garnish with pine nuts.

Notes:

  • Substitute ground chicken for veal.
  • You can use left over filling to stuff 12 large mushrooms or 4 artichokes. Bake mushrooms at 375ᴼF for 20 minutes. Steam artichokes for 45 minutes.
Alex Colonna