{"id":557,"date":"2019-09-05T10:30:00","date_gmt":"2019-09-05T10:30:00","guid":{"rendered":"https:\/\/pastafantasy.com\/blog\/2019\/09\/05\/courgettes-stuffed-with-pecorino-cheese-and-basil\/"},"modified":"2019-09-05T10:30:00","modified_gmt":"2019-09-05T10:30:00","slug":"courgettes-stuffed-with-pecorino-cheese-and-basil","status":"publish","type":"post","link":"https:\/\/pastafantasy.com\/courgettes-stuffed-with-pecorino-cheese-and-basil\/","title":{"rendered":"Stuffed Zucchini with Pecorino Cheese"},"content":{"rendered":"\n

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DIRECTIONS:<\/em><\/strong><\/p>\n\n\n\n

Preheat the oven to 180\u00b0<\/p><\/p>\n\n\n\n

Cook the courgettes in a large saucepan of salted boiling water for 10\/12 minutes. <\/span>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.<\/span><\/p>\n\n\n\n

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. <\/span><\/p>\n\n\n\n

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\"Process<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Bake them for 20 minutes, then grill them for a couple of minutes until crispy. Serve warm or at room temperature.<\/span>

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