ricotta stuffed zucchini

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

1. 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.
2. 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.
3. 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.
4. 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.
5. bake at 350 until top is golden brown.

serve with chicken or just eat alone. it’s that good.