Stuffed Zucchini with Ricotta

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Stuffed zucchini with ricotta

Ingredients

Courgette - 2 lbs
Tomatoes - 2 pieces
Onion - 1 head
Garlic - 3 cloves
Whole egg - 2 pieces
Ricotta cheese - 10.6 oz
Grated Pecorino Pepato Cheese - 3.2 oz
Olive Oil - 4 fl oz
Breadcrumbs - 3.2 oz
Chopped Sage Leaves - 3 spoons
Chopped Sage Leaves - 2 spoons
Dried Rosemary - 2 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the zucchini in half and scoop out the seeds, leaving a 0.5 cm thick layer of flesh around the edges. In a large skillet, heat 50 ml of olive oil and sauté the chopped garlic and onion for six minutes. Add the diced tomatoes, which have been seeded, and stir-fry for another four minutes.

Step 2

In a bowl, combine the ricotta, grated pecorino, breadcrumbs, finely chopped parsley and oregano, mint, and egg yolks. Mix with the stewed tomatoes, season with salt and pepper to taste, and stir well.

Step 3

Brush the insides of the zucchini with oil and sprinkle with salt. Place on a baking sheet lined with foil and bake for five minutes. Stuff each half with the prepared filling, then top with grated pecorino cheese and breadcrumbs, and drizzle with the remaining olive oil. Bake for ten to fifteen minutes until golden brown.