Herb-Seasoned Ground Veal Stuffed Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Ground Veal Stuffed Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Veal Stuffed Zucchini Boats

Savor these delicate zucchini boats filled with a savory blend of herb-seasoned ground veal, ripe diced tomatoes, and aromatic garlic and herbs. Perfectly balanced and satisfying, this dish offers a wholesome mix of protein and vegetables, making it an ideal choice for a nutritious meal.

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NUTRITION

383kcal
Protein
36.2g
Fat
24.7g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Veal

1 medium Zucchini

1/4 cup Diced Tomatoes

1/2 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini in half lengthwise and scoop out the center to create boat-like cavities.

  • 3

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.

  • 4

    Add the ground veal to the skillet. Season with salt, pepper, dried oregano, and fresh basil. Cook until the veal is browned and cooked through, breaking it apart as it cooks.

  • 5

    Stir in the diced tomatoes, and let the mixture simmer for an additional 2 minutes to meld the flavors.

  • 6

    Spoon the veal mixture into the hollowed zucchini halves, distributing the filling evenly.

  • 7

    Place the stuffed zucchini on a baking dish and bake in the preheated oven for 15-20 minutes, or until the zucchini is tender.

  • 8

    Serve warm and enjoy your nutritious, herb-seasoned ground veal stuffed zucchini boats.

Herb-Seasoned Ground Veal Stuffed Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Ground Veal Stuffed Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Veal Stuffed Zucchini Boats

Savor these delicate zucchini boats filled with a savory blend of herb-seasoned ground veal, ripe diced tomatoes, and aromatic garlic and herbs. Perfectly balanced and satisfying, this dish offers a wholesome mix of protein and vegetables, making it an ideal choice for a nutritious meal.

NUTRITION

383kcal
Protein
36.2g
Fat
24.7g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Veal

1 medium Zucchini

1/4 cup Diced Tomatoes

1/2 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini in half lengthwise and scoop out the center to create boat-like cavities.

  • 3

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.

  • 4

    Add the ground veal to the skillet. Season with salt, pepper, dried oregano, and fresh basil. Cook until the veal is browned and cooked through, breaking it apart as it cooks.

  • 5

    Stir in the diced tomatoes, and let the mixture simmer for an additional 2 minutes to meld the flavors.

  • 6

    Spoon the veal mixture into the hollowed zucchini halves, distributing the filling evenly.

  • 7

    Place the stuffed zucchini on a baking dish and bake in the preheated oven for 15-20 minutes, or until the zucchini is tender.

  • 8

    Serve warm and enjoy your nutritious, herb-seasoned ground veal stuffed zucchini boats.