Jul 012010
 

Serves 6

Ingredients

6 medium zucchini about 10cm long
2 slices white bread, crusts removed
¼ cup milk
150g ricotta cheese
1 tablespoon chopped parsley
¼ cup green peas, blanched
1 clove garlic
¼ cup cheddar cheese
1 egg yolk
salt and pepper

Method

Bring a saucepan of salted water to the boil, add the zucchini and simmer for three minutes then drain.

Slice the zucchini lengthways and with a teaspoon scoop out the centres to make boat shaped shells.

Soak the bread in the milk and when r soft, squeeze dry.

Finely chop the flesh from the zucchini and place into a bowl with the bread, ricotta, parsley, green peas, garlic, cheese, egg yolk and salt and pepper and mix well.

The mixture should be fairly soft.

Fill the zucchini cases with the stuffing.

Place into an oiled baking dish, placing the zucchinis close together in a single layer.

Scatter over some breadcrumbs or cheese and bake in a moderate (180°C) oven until golden brown.

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