This Veal Stuffed Zucchini recipe is perfect for any night of the week with just twenty minutes of prep! Stuffed zucchini boats filled with a hearty veal mixture then topped with a crunchy Parmesan breadcrumb topping. This is a delicious way to add more vegetables and veal to your dinner menu!
If you are anything like us, you’ll want extra sauce and more cheese, right? Go ahead and add as much as you want. These boats deliver a filling meal and are great served as leftovers as well! If you like these zucchini boats, you should try our stuffed eggplant too!
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.
