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Ground Veal Bake in Zucchini
A braised Italian ground veal bake with artichoke hearts and zucchini, finished with pecorino romano, fresh basil and chili flakes, served over risotto rice.
Ingredients
Instructions
Season the ground veal and simmer it over medium-high heat until well browned, about 9 minutes.
Add the artichoke hearts and zucchini, cooking until softened, about 8 minutes.
Stir in the pecorino romano, fresh basil and chili flakes for 4 minutes.
Cook the risotto rice separately, stirring in warm stock until creamy.
Let everything simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
