Zucchini Stuffed with Meatballs | RICARDO

Ingredients

• 2 garlic cloves, chopped
• ½ tsp ground fennel seeds
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tbsp (30 ml) olive oil
• 1 ½ cups (375 ml) strained tomatoes (passata)
• ½ cup (125 ml) chicken broth
• 4 small zucchini, halved lengthwise
• ¼ cup (20 g) panko breadcrumbs
• ¼ cup (60 ml) milk
• ¾ lb (340 g) ground veal
• ½ cup (35 g) Parmesan cheese, freshly grated, plus more for serving
• 1 egg
• ½ tsp salt