For 6 people<\/strong><\/p>\n In a frying pan, saut\u00e9 the chopped onions in a little bit of olive oil. Add the minced meat and fry over high heat until browned.<\/p>\n Meanwhile, cut the long zucchinis in half lengthways and empty them. (Cut only the top of the round ones and empty them as well). Dispose the zucchinis in an ovenproof dish and cut the flesh into pieces.<\/p>\n When the meat is browned, add the zucchinis\u2019 flesh and cook briefly. Add the white wine and cook until the liquid is almost evaporated. Add 250ml (1 cup)<\/em> of water, the veal stock cube, the chopped tarragon and simmer over low heat for about ten minutes. Cooking juice must remain.<\/p>\n Spread the stuffing into the zucchinis, sprinkle with breadcrumb and grated parmesan cheese. Bake in medium oven for about 20 minutes.<\/p>\n<\/div>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Zucchinis, veal and tarragon are a happy \u00ab\u00a0marriage of three\u00a0\u00bb, that satisfy your appetite while remaining light\u2026 Enjoy and give up guilt!<\/p>\n","protected":false},"author":3,"featured_media":4766,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-2745","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","post_format-post-format-gallery"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n
\n(or 3 long and 6 round ones)<\/li>\n![](\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\"){kind=tracking}
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