STUFFED ZUCCHINI
10 Small Round Zucchini
2 Tbs Olive Oil
1 Clove Garlic, finely chopped
1 Tbs Chopped Basil
Salt & Pepper
1 Slice White Bread, crusts trimmed
8 oz. Ricotta Cheese
½ oz. finely grated Parmesan Cheese
1 Tbs Dried Currants
1 Tbs Pine Nuts
Scrub and trim ends of Zucchini. Halve lengthwise and steam for 10 minutes. Hollow out the flesh, leaving a shell 3/8” thick. Coarsely chop removed pulp and cool shells. Heat 1 Tbs oil and cook chopped zucchini pulp for 3 minutes. Add garlic and basil. Cook 2 minutes longer; season with salt and pepper. In a blender grind bread to crumbs. Add crushed cheese and mix with Parmesan, currants and pine nuts. Add contents of skillet and stir well.
Fill shells with cheese mixture. In a greased baking dish arrange Zucchini. Bake for 45 minutes until stuffing is puffed and brown.
Ann Cavalli
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