Ground Veal Bake in Zucchini

Name: Ground Veal Bake in Zucchini
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups ground veal; 2 artichoke hearts; 150g zucchini; 300g risotto rice; 1/4 cup pecorino romano; 1 tsp fresh basil; to taste chili flakes; 2 tbsp olive oil; to taste salt and black pepper

A braised Italian ground veal bake with artichoke hearts and zucchini, finished with pecorino romano, fresh basil and chili flakes, served over risotto rice.

Total time

55 min

Prep

10 min

Cook

45 min

Difficulty

easy

Cuisine

Italian

Ingredients

2 cupsground veal

2artichoke hearts

150gzucchini

300grisotto rice

1/4 cuppecorino romano

1 tspfresh basil

to tastechili flakes

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

226

Protein

6.5g

Fat

11g

Carbs

23.8g

Fiber

1.2g

Sodium

215mg

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