Stuffed Pattypan Squash with Veal and Zucchini

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A simple and easy light stuffing with veal and zucchini to enjoy the pattypan squash season.

Veal Stuffed Pattypan Squash

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Course: Main Course

Preparation: Easy

Serves: 2

Calories: 320kcal

Daily Value: 18%

Calories: 320kcal | Carbohydrates: 9g | Protein: 32g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 144mg | Sodium: 139mg | Potassium: 925mg | Fiber: 2g | Sugar: 5g | Vitamin A: 601IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 2mg

Ingredients

• 1 pattypan squash ( medium size )
• 300 g minced veal
• 1 zucchini
• 1 shallot
• 1 clove of garlic
• 30 g double cream
• chives
• salt and pepper

MetricUS Customary

Instructions

• Thoroughly wash the squash; cut off the top of the pattypan squash; scoop out the seeds
  
• Wash the Zucchini; grate it;
  
• Finely chop the shallot, garlic, and chives;
  
• In a saucepan, boil water and blanch the pattypan squash for 10-15 minutes until the flesh begins to be lightly soft;
  
• Preheat the oven, 180°C;
• In a large bowl, add the minced veal, grated Zucchini, shallot, garlic, and double cream; season with salt and ground pepper;
  
• Combine well;
  
• Stuff the pattypan squash with the mixture;
  
• Bake for 40-45 minutes;
  
• Enjoy!
  

Calories: 320 kcal | Carbohydrates: 9 g | Protein: 32 g | Fat: 16 g | Saturated Fat: 8 g | Cholesterol: 144 mg | Sodium: 139 mg | Potassium: 925 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 601 IU | Vitamin C: 34 mg | Calcium: 64 mg | Iron: 2 mg

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