In this meal, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Ricotta is an Italian curd cheese. Ricotta has a rich but smooth flavour and a rough texture. Available throughout the year, ricottas differ greatly in quality.
Use cheese from an expert manufacturer for the most genuine meals.
Ricotta curds are velvety white in look, a little sweet in taste, and consist of around 13 % fat. Flecked with tomato and mint, they are similarly great consumed hot or at room temperature level. Zucchini stuffed with ricotta make a terrific vegetarian meal.
� 6 medium zucchini (about 2 lbs.), halved lengthwise
� 7 tbsp. extra-virgin olive oil
� 3 cloves garlic, finely chopped
� 1 yellow onion, finely chopped
� 3/4 cup grated pecorino
� 3 tbsp. finely chopped flat-leaf parsley leaves
� 2 tsp. dried mint, crumbled
� Kosher salt and freshly ground black pepper, to taste
� 2 tsp. chopped fresh oregano
� 2 cups homemade or store-bought ricotta
� 3/4 cup fresh bread crumbs
� 2 egg yolks, beaten
1. Utilizing a little spoon, scoop out and dispose of pulp from each zucchini half, leaving a 1/4" rim around the edges.
2. Heat 3 tablespoon. of the olive oil in a 10" frying pan over medium heat.
3. Include garlic and onions; cook, stirring periodically, up until clear, about 6 minutes.
4. Include tomatoes and cook, stirring sometimes, till soft, about 4 minutes more.
5. Eliminate from the heat and reserved.
Step 2
1. When it comes to a medium bowl, stir combined the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, oregano, egg, and mint yolks.
2. Fold in the onion mix and season including salt and pepper.
3. Set the stuffing aside.
Step 3
1. Organize an oven rack about 7" from the broiler aspect and heat.
2. Rub the within the zucchini with 2 tablespoon. of the olive oil and season gently with salt.
3. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
4. Get rid of baking sheet from oven and fill each zucchini half with enough of the ricotta mix that it mounds a little however does not overflow the edges of the zucchini.
5. Sprinkle each stuffed zucchini with the remaining pecorino and breadcrumbs and drizzle with the remaining olive oil.
6. Broil till the zucchini are soft and the tops are gently browned, 10 to 15 minutes.
Ricotta curds are velvety white in look, a little sweet in taste, and consist of around 13 % fat. Flecked with tomato and mint, they are similarly great consumed hot or at room temperature level. Zucchini stuffed with ricotta make a terrific vegetarian meal.
Ingredients:
� 2 medium tomatoes, cored, seeded, and chopped� 6 medium zucchini (about 2 lbs.), halved lengthwise
� 7 tbsp. extra-virgin olive oil
� 3 cloves garlic, finely chopped
� 1 yellow onion, finely chopped
� 3/4 cup grated pecorino
� 3 tbsp. finely chopped flat-leaf parsley leaves
� 2 tsp. dried mint, crumbled
� Kosher salt and freshly ground black pepper, to taste
� 2 tsp. chopped fresh oregano
� 2 cups homemade or store-bought ricotta
� 3/4 cup fresh bread crumbs
� 2 egg yolks, beaten
Directions:
Step 11. Utilizing a little spoon, scoop out and dispose of pulp from each zucchini half, leaving a 1/4" rim around the edges.
2. Heat 3 tablespoon. of the olive oil in a 10" frying pan over medium heat.
3. Include garlic and onions; cook, stirring periodically, up until clear, about 6 minutes.
4. Include tomatoes and cook, stirring sometimes, till soft, about 4 minutes more.
5. Eliminate from the heat and reserved.
Step 2
1. When it comes to a medium bowl, stir combined the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, oregano, egg, and mint yolks.
2. Fold in the onion mix and season including salt and pepper.
3. Set the stuffing aside.
Step 3
1. Organize an oven rack about 7" from the broiler aspect and heat.
2. Rub the within the zucchini with 2 tablespoon. of the olive oil and season gently with salt.
3. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
4. Get rid of baking sheet from oven and fill each zucchini half with enough of the ricotta mix that it mounds a little however does not overflow the edges of the zucchini.
5. Sprinkle each stuffed zucchini with the remaining pecorino and breadcrumbs and drizzle with the remaining olive oil.
6. Broil till the zucchini are soft and the tops are gently browned, 10 to 15 minutes.
