i stuffed zucchini.
i had doubts…ricotta and zucchini, i mean really. kidding. seriously, yum.
when i came across this recipe on saveur i could not resist. after all, it included cheese. cheese my friends, cheese.
with 30 minutes to play with and some down time i knew it was time. i grabbed the recipe and pulled the ingredients. i stuck my finger in the fresh ricotta and got to work.
onions and garlic sautéing. the chopped tomato. oh gosh, even then egg looked beautiful.
i waited patently for the man to walk through the door and then quickly announced “dinner time!”
ricotta stuffed zucchini this recipe is adapted from saveur magazine
- about 5 tbl canola oil
- 3 medium zucchini halved
- 3 cloves garlic chopped
- 1 onion minced
- 1large tomatoes chopped
- about 15oz (a little more then a cup, one of those small containers) ricotta
- grated cheese (i used park)
- handful of bread crumbs
- handful of chopped parsley
- handful of chopped basil
- 1 egg yolk
- salt and black pepper o taste
- using a small spoon, scoop out pulp from each zucchini half leaving some around edges (save the pulp for something else or discard it). rub the inside of zucchini with a touch of olive oil and a pinch of salt, broil for 5 minutes. take out and set aside.
- meanwhile, add about 2 tbl canola to a sauté pan, add onions and garlic. sauté for about 5 minutes or until onions are translucent. add tomatoes and continue cooking till tomatoes soften.
- in a bowl, mix the ricotta, handful of grated cheese, parsley, basil, and egg yolk. mix in the onion mixture, season with a pinch of salt and pepper.
- fill each zucchini half with the cheese and onion mixture. top each zucchini with some grated cheese and a sprinkle of bread crumb. drizzle with olive oil.
- bake at 350 until top is golden brown.
serve with chicken or just eat alone. it’s that good.