Ingredients
- 4 large zucchini (about 12 ounces each)
- 1 teaspoon olive oil plus more for brushing
- Salt, to taste
- 1 pound ground veal
- 1/2 cup diced white or yellow onion
- 2 garlic cloves, minced
- 1/4 cup canned tomato paste
- 1/2 cup Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh chopped basil
Instructions
- Preheat oven to 400F. Have a large baking sheet ready.
- Cut each zucchini in half lengthwise. Scoop out the middle with a spoon, leaving about a 1/4 inch border. Reserve 1/2 cup chopped then discard the rest.
- Place each zucchini half on the baking sheet. Brush with olive oil then sprinkle with salt.
- In a large skillet, heat 1 teaspoon oil over medium heat until hot. Add the veal, onion, chopped zucchini, and a big pinch of salt. Cook until veal is no longer pink, about 5 minutes. Drain any excess grease.
- Stir in the garlic and tomato paste. Cook 1 minute.
- In a large bowl, mix together the breadcrumbs, Parmesan cheese, and basil. Stir half of the mixture into the veal.
- Stuff each zucchini half with the veal then top with the remaining breadcrumbs.
- Bake uncovered for 25-30 minutes or until zucchini is fork tender and breadcrumbs are golden brown.
