DIRECTIONS:
Preheat the oven to 180°
Cook the courgettes in a large saucepan of salted boiling water for 10/12 minutes. Cut each courgette in half lengthways and scoop out the pulpy center with a little spoon (Fig. 1 & 2). Chop it and put in a bowl (Fig. 3).Mix the egg, Pecorino, breadcrumbs, chopped basil leaves, pine nuts, and olive oil together with the courgette pulpy. Season with salt.
Stuff the courgettes with the mixture and place them into a baking dish covered with baking paper (Fig. 4). Sprinkle with some extra virgin olive oil.
Bake them for 20 minutes, then grill them for a couple of minutes until crispy. Serve warm or at room temperature.
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Recipe
Stuffed Zucchini
Ingredients
- 6 fresh and medium courgettes trimmed
- 1 fresh egg
- 70 gr Pecorino cheese
- 40 gr breadcrumb
- 2 tbsp. of extra virgin olive oil
- a few fresh basil leaves
- 30 pine nuts
- salt
Instructions
- Preheat the oven to 180°
- Cook the courgettes in a large saucepan of salted boiling water for 10/12 minutes.
- Cut each courgette in half lengthways and scoop out the pulpy centre with a little spoon. Chop it and put in a bowl .
- Mix the egg, Pecorino, breadcrumbs, chopped basil leaves, pine nuts, olive oil together with the courgette pulpy. Season with salt.
- Stuff the courgettes with the mixture and place them into a baking dish covered with baking paper.
- Sprinkle with some extra virgin olive oil.
- Bake them in the preheat oven for 20 minutes, then grill them for a couple of minutes until crispy.
- Serve warm or at room temperature.
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