Ricotta Stuffed Zucchini Recipe

Ricotta Stuffed Zucchini Recipe.

Ingredients:

4 small zucchini
100g ricotta
1 medium tomato
parsley / oregano / dill
red chilli pepper flakes
salt / pepper
olive oil

Instructions:

Wash and cut the zucchini lenghwise. Remove the seeds and some pulp to make zucchini canoes.
Brush the zucchini halves with some olive oil & bake at 180°C for 10min.
Meanwhile drain ricotta, dice the tomato, chop parsley.
In a bowl mix the above ingredients adding the zucchini pulp & herbs. Season with salt & pepper.
Spoon the filling into the zucchini halves.
Drizzle with some olive oil.
Bake at 180°C for 20-25min.

Comments

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