Name: Veal and Rice Stuffed Zucchini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 800 g zucchini; 50 g veal mince; 2 tbs rice; 1 tomato chopped small; 1/2 brown onion finely chopped small; 20 g butter melted; 1 garlic clove crushed; 1 pinch ground allspice; 1 pinch ground cinnamon; 1/3 cup tomato paste; 1000.00 ml chicken stock (liquid) hot; 1/4 cup fresh flat-leaf parsley chopped

by grooies Last updated on 05/09/2025

A delicious twist on a simple veggie dish, looks fabulous at barbeques.

- grooies

Ingredients

800 g zucchini
50 g veal mince
2 tbs rice
1 tomato chopped small
1/2 brown onion finely chopped small
20 g butter melted
1 garlic clove crushed
1 pinch ground allspice
1 pinch ground cinnamon
1/3 cup tomato paste
4 cups chicken stock (liquid) hot
1/4 cup fresh flat-leaf parsley chopped

Method

Step 1

Cut a 1 cm thick slice lengthwise from each zucchini and reserve for lids.
Step 2

Use spoon to remove the flesh from cut side of zucchini, leaving 5 mm thick shells. Discard flesh.
Step 3

Place mince in a bowl and add rice, tomato, onion, butter, garlic and spices.
Step 4

Season with salt and pepper. Mix to combine.
Step 5

Divide mixture between shells and top with reserve lids.
Step 6

Place boats in a medium non-stick frypan.
Step 7

Using a fork, whisk tomato paste with hot stock in a large jug until smooth. Pour around the zucchini and bring to the boil.
Step 8

Simmer, covered, for approximately 30 minutes or until zucchini is tender when pierced and the rice is cooked.
Step 9

Serve with pan juices and sprinkle with Parmesan cheese.