Over this next week and then some, it will be zucchini, zucchini, zucchini! And all the other vegetables that come ready demanding my attention. Zucchini is easy to grow and grows rapidly and you have to be fast to take advantage. Some of the following will explain my week and my dire need to put my feet up at night. Hope you enjoy the adventure and take note of the totally new-old recipe I found for the zucchini….so amazingly wholesome and delicious.
This is the latest meat-pasta sauce I made using fresh zucchini, onions and carrots out of my garden. Of course it’s with ground steak, fresh mushrooms, garlic and fresh from my garden onions. I took this meat sauce and chopped pasta into it, pressure canned it for my grandson Sam….I know he’ll love it. Everything is chopped for baby maximum enjoyment!
This is a fresh grill. I ran out to the garden and harvested this while the grill was warming. Cleaned it, olive oil – pepper bath and on the hot grill. Zucchini, red sweet onion, broccoli…amazing. I swear, I can still taste the sunshine….
This is the above grilled veggies, on a serving platter and fresh parmesan cheese on top while they are still hot enough to melt the cheesy goodness into the vegetables. We are having so many veggies and totally loving every bit.
Okay, are you sitting down? Good. OMG, this is a very old recipe I found that is amazingly good, filling and so perfect. Can’t say enough about it. It is a zucchini stuffed with veal that is simple yet will impress any guest.
Preheat oven 375 F.
Take three medium sized zucchinis and put them in a heat resistant large bowl. Boil enough water to cover the zucchini. After the water has been on the zucchini for 10 minutes drain. Now, cut each zucchini in half and remove the pulp. Set the pulp aside. Put your zucchini halves in a backing dish. Set all of this aside.
In a large fry pan, in two tbsps olive oil brown 1 lb of ground veal. Take veal out of pan and set aside. In this same pan now sauté 1/4 cup chopped fine onion, add 3 cloves of minced garlic. Cook over med. heat until onions are tender.
Now, whip two eggs well. Add to the sautéed onions and garlic in the fry pan. Stir over med. heat. Add 1/4 parmesan cheese, keep stirring. Add back the veal and pulp from the zucchini. Stir all well. Shut off heat. Add marjoram 1 tsp, 1/2 tsp ground cloves, fresh ground pepper and 1/2 tsp salt. Stir it all up.
In a micro-safe bowl melt 1/4 cup butter. Add to this 3/4 cups bread crumbs. Mix well.
Okay, now for the home stretch. Spoon filling into zucchini shells in baking dish. Cover with buttered crumbs.
Bake about mins. This is a decadent, delicious meal. Company quality!
I served my veal stuffed zucchini with noodles with home made old fashioned Alfredo sauce. Be sure to click the pictures for the full zoon effect! Hope you enjoyed your visit!!