Stuffed Zucchini
Ingredients
- Ingredients
- 4 zucchini
- 1 Tbsp Corn oil
- salt
- freshly ground peppers
- 300 grams Spinach
- 2 shallots
- 1 garlic clove
- 2 tomatoes
- 50 grams Parmesan (grated)
- ½ bunch Basil
- 100 grams Ricotta cheese
- 3 Tbsps olive oil
- 2 egg yolks
- 3 Tbsps Noilly Prat
- Nutmeg
- 1 scoop Mozzarella (125 grams)
- Basil (for garnishing)
Preparation steps
Rinse and trim zucchini, halve lengthwise and scrape out pulp with a spoon.
Bring salted water in a wide pot to a boil and blanch zucchini for about 30 seconds. Drain well. Arrange zucchini halves in a greased baking pan and season with salt and pepper.
Rinse and spin dry spinach, remove hard stems. Peel shallots and garlic and chop finely. Blanch tomatoes for a few seconds in hot water, rinse in cold water and peel, quarter, core and dice. Rinse and shake dry basil, chop.
Heat olive oil in a pan and saute shallots and garlic until translucent. Add spinach and saute for a few minutes, stirring. Add ricotta, Parmesan, diced tomatoes, egg yolks and basil and mux well. Add Noilly Prat and season with salt, pepper and nutmeg.
Cut mozzarella into cubes. Stuff zucchini halves with the spinach mixture and sprinkle with mozzarella cubes. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven and garnish with basil. Serve.
