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Once, Aneta, a friend of mine asked me for a quick supper dish recipe. I shared with her one of my favourite Italian recipes for stuffed courgettes. She absolutely loved this vegetable meal and suggested to add the cooking instructions to “let me fork you.”

Make sure the courgettes are fresh and about 13-15 cm long. This dish goes well with a simple salad of rucola mixed with halved baby plum tomatoes and  shredded parmesan dressed with a good quality virgin olive oil and balsamico.

Zucchini Ripieni

Serves 4

You will need:                                          IMG_3215

6 courgettes

salt & pepper

25-35 g crustless white bread

milk for soaking

100 g Ricotta

1/4 tsp dried oregano

2 clove garlic, crushed

1/3 cup grated Parmesan

1 egg yolk

Preparation:

Wash and trim the courgettes. Drop them into a pan of boiling salted water, simmer for 5 min; drain.

Meanwhile soak the bread in milk and when soft, squeeze it dry. Cut the courgettes in half lengthwise and scoop out the centes, using a teaspoon, leaving long boat-shaped cases for filling.

Chop the centres finely, put into a basin and add the bread, ricotta, oregano, garlic, parmesan, egg yolk, salt and pepper to taste. Mix well. The consistency should be fairly soft. Cook in a preheated oven (190℃) for 35-40 min until the courgettes are golden brown.

Excellent dish – test it and taste it!

IMG_3219

by Asia(Jo)

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