Zucchini season, we have them in abundance, so we need to change things up. This time we’ll make them boat-shaped with ground veal and smoked provola. A simple recipe to make, let’s do it together.
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6 long zucchinis
- 10.5 oz ground veal
- 3.5 oz smoked provola
- 6 cherry tomatoes
- 1 whole egg
- salt
- pepper
- olive oil
Steps
Start by cutting the zucchinis in half lengthwise, and then hollow them out by removing as much pulp as possible, setting it aside. In a pot of boiling water, drop the zucchinis and let them soften for 2 minutes. Place them cut side down on a cutting board to allow excess water to drain.
While they cool, in a large bowl, combine the ground veal, whole egg, diced zucchini pulp, diced cherry tomatoes, salt, and pepper. Mix everything well, stuff the zucchinis, and place them on a baking tray. Top each zucchini with a slice of provola, sprinkle with breadcrumbs, and drizzle with olive oil. Bake at 350°F for 20 minutes. Let rest before serving.
