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Tomatoes: Cut the top off and reserve the lids. With a spoon, scoop out the flesh and seeds. Reserve for the stuffing.
Zucchini: If using large zucchini, slice each one in half horizontally and clean out the contents with a spoon, being very careful not to poke a hole through the skin. If zucchinis are small, cut the off at ¼ inch under the stamp, spoon out the inside. Roughly chopped the inside and reserve for the stuffing.
Red bell pepper: Cut in half lengthwise through the stem, clean out the insides thoroughly, thoroughly and dry.
In a non-stick pan on medium heat: sweat the finely chopped shallots, onion, and garlic. Add the ground meats, salt, pepper, thyme, basil, and chopped parsley. Stir from time to time and let cook on low heat.
Add the tomato juice, the slightly chopped meat of the tomatoes, and the chopped inside of the zucchini to the meat and let cook. Taste and rectify the seasoning if needed, and add the Parmesan cheese. The meat will be done when most of the juice has evaporated.
Stuff the vegetables, over-filling them, and sprinkle the breadcrumbs over the top of them. Place on a baking dish or baking sheet.
Preheat oven to 425º F.
Bake for about 30 minutes in preheated oven.
Serve when the tops are cooked and lightly golden brown.
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Veal is lean and cooks quickly — watch it closely so it doesn't dry out. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
