Ricotta-stuffed zucchini

Ricotta-stuffed zucchini

By
From
Encyclopedia of Food and Cookery
Serves
4

A delicately flavoured ricotta cheese filling blends beautifully with zucchini. Serve as a first course, for a light lunch or at supper.

Ingredients

Quantity Ingredient
8 plump zucchini, about 10–13 cm long
1/2 teaspoon salt
1 thick slice white bread, crusts removed
60ml milk
125g ricotta cheese
1/2 teaspoon fresh oregano, chopped
or 1/4 teaspoon dried oregano
1 garlic clove, crushed
25g parmesan cheese, grated
1 egg yolk
freshly ground black pepper

Method

  1. Drop zucchini into a saucepan of boiling salted water and boil for 3 minutes, then drain. Meanwhile, soak bread in milk and when soft, squeeze it dry.
  2. Slice zucchini in half lengthways and, using a teaspoon, scoop out the centres to make boatshapes with shells about 5 mm thick. These provide cases for filling.
  3. Finely chop scooped-out zucchini flesh and put into a bowl. Add bread, ricotta, oregano, garlic, parmesan, egg yolk and pepper and beat thoroughly. The mixture should be fairly soft; if too stiff add a little milk. Fill zucchini cases with stuffing.
  4. Oil a shallow baking dish and arrange zucchini close together in a single layer. Bake in a preheated moderately hot oven (190°C) for 20–25 minutes or until filling is golden brown.
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