Stuffed zucchini with ricotta

By GialloZafferano · 50 min

Ingredients

Instructions

1. Cut a lengthwise slice off each zucchini to expose the flesh, leaving the stalk on. Scoop out the inside and chop the flesh and the peel scraps finely.
2. Salt the inside of the zucchini shells and set them aside.
3. Heat oil with a garlic clove in a pan, add the chopped zucchini flesh, season with salt and pepper, and brown over high heat for 10-15 minutes. Let cool, then transfer to a bowl.
4. Add the well-drained ricotta, grated Pecorino and breadcrumbs to the bowl.
5. Season with thyme and a pinch of salt, and mix until smooth and uniform.
6. Pat the insides of the zucchini dry if they have released water. Fill them with the ricotta mixture, pressing lightly to leave a rounded top.
7. Sprinkle with more Pecorino and thyme, drizzle with oil, and bake in a preheated conventional oven at 390°F (200°C) for 40 minutes.
8. Finish under the grill for 2 minutes, just until browned. Serve.

Summarized from GialloZafferano's video. Watch it for the details.

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