Stuffed Zucchini

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Stuffed Zucchini
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
4 zucchini
1 tablespoon Corn oil
salt
freshly ground peppers
300 grams Spinach
2 shallots
1 garlic
2 tomatoes
50 grams Parmesan (grated)
½ bunch Basil
100 grams Ricotta cheese
3 tablespoons olive oil
2 egg yolks
3 tablespoons Noilly Prat
Nutmeg
1 scoop Mozzarella (125 grams)
Basil (for garnishing)
How healthy are the main ingredients?
SpinachMozzarellaRicotta cheeseParmesanolive oilBasil

Preparation steps

1.

Rinse and trim zucchini, halve lengthwise and scrape out pulp with a spoon.

2.

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.

3.

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. 

4.

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. 

5.

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.