Veal Stuffed Zucchini Boats
|Zucchini||10 Ounce (2 Medium Sized, About 5 Ounces Each)|
|Olive oil||1 Teaspoon|
|Celery||2 Tablespoon, diced|
|Onion||2 Tablespoon, diced|
|Garlic||1 Clove (5 gm), minced|
|Fresh parsley||1 Tablespoon, chopped|
|Fresh basil||1 Teaspoon, chopped|
|Dried basil leaves||1⁄4 Teaspoon|
|Oregano leaves||1 Teaspoon, divided|
|Ground veal||6 Ounce|
|Mozzarella cheese||2 Ounce, shredded|
|Enriched all purpose flour||2 Teaspoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
1 Preheat oven to 350 degrees Fahrenheit.
2 Cut each zucchini in half lengthwise and leaving 4 firm zucchini shells, scoop out the pulp;set the shells aside.
3 Chop the pulp and set aside.
4 In 8- or 9-inch skillet, add oil and heat.
5 Add celery, onion, garlic, and reserved pulp and cook until onion is translucent.
6 Remove from the heat and add in parsley, basil, 1/2 teaspoon oregano, and salt.
7 Add the veal and throughly mix to combine.
8 Spoon 1/4 of the mixture into each reserved zucchini shell.
9 In an 8 x 8-inch baking pan, transfer the stuffed shells.
10 Bake for 25-30 minutes, until meat is no longer pink and zucchini shells are tender.
11 Sprinkle 1/2 ounce shredded cheese on each zucchini boat and continue to bake until the cheese is melted.
12 Turn oven control to broil and broil until cheese is lightly browned, about 2 minutes.
13 Remove the pan from the broiler and transfer the zucchini boats to serving platter and keep warm.
14 In a small saucepan, drain the liquid from the baking pan.
15 Add in the flour, and stir with a wire whisk until the mixture is smooth and the flour is completely dissolved.
16 Stir in tomato sauce,1/2 teaspoon oregano, and pepper and cook, over medium heat, until the mixture thickens.
17 Pour the sauce over zucchini boats and serve immediately.