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STUFFED ZUCCHINI Recipe

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This recipe for STUFFED ZUCCHINI is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium zucchini
1/2 cup Ricotta cheese
1/4 tsp dry oregano
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
1 egg yolk
1/4 tsp black pepper
2 Tbsp Panko breadcrumbs
Directions:
Directions:
Trim the ends from the zucchini and cut them in half, lengthwise. Carefully scoop out the centers. Chop the zucchini centers finely and put into a bowl. Add the ricotta, oregano, garlic, Parmesan, egg yolk, pepper and breadcrumbs. Mix well. The mixture should be fairly soft. If it is too thick, add a little milk.
Fill the zucchini boats with the ricotta mixture. Arrange them close together in a well oiled shallow baking dish. Bake in a pre-heated 350º oven for 35 to 40 minutes, until the zucchini are tender and the filling is golden brown. Serve immediately.
Number Of Servings:
Number Of Servings:
four

 

 

 

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