Stuffed Pork and Veal Zucchini

Cook time 1 hour
Servings 4


4 white or green zucchini
1 tbsp olive oil
2 garlic cloves, crushed
1 small brown onion, finely diced
1 tsp smoked paprika
Pinch chilli flakes
1 tbsp loosely packed thyme leaves
400gm pork and veal mince
70g pinenuts, lightly toasted and chopped
1 thick slice of stale sourdough, crust removed and soaked in ½ cup of milk
⅓ cup finely grated pecorino
Finely grated zest of a whole lemon
2 x 410g can Ardmona Crushed Tomatoes
⅓ cup basil leaves, finely shredded, + extra small leaves, to serve
Mixed leaf salad and crusty bread, to serve

Stuffed Pork and Veal Zucchini


Preheat the oven to 200°C (180° fan-forced). Cut the tops off the zucchini and carefully scoop the flesh out with a knife and spoon, leaving a small border. Roughly chop zucchini flesh and place into a bowl.

Place into a medium baking dish. Season.

Heat the oil in a large non-stick frypan over medium heat. Add the garlic and onion and cook for 2 to 3 minutes, or until onion has slightly softened. Add paprika and chilli and cook for 1 minute or until fragrant. Add the zucchini flesh and cook for a further minute. Remove from the heat, stir through the thyme leaves, and season. Once at room temperature, add the mince, pine nuts, soaked bread, pecorino and lemon zest.

Fill the zucchini cavity with the meat mixture. Place the tomato sauce in a bowl, stir through shredded basil and season. Pour the tomato sauce over and around the zucchinis. If there is excess meat mixture add this to the sauce. Cover with foil and bake for 30 minutes. Remove the foil and return to the oven for another 15 minutes.

Serve the zucchinis with the tomato sauce, sprinkled with basil leaves with mixed salad leaves and crusty bread.