Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 plump Zucchinis about 5 inches long

  3. 1 ounce white bread -- crusts removed

  4. 2 tablespoons milk

  5. 4 ounces Ricotta

  6. 1 clove garlic -- crushed

  7. 1/4 teaspoon dried oregano

  8. 1 1/2 ounces grated Parmesan cheese

  9. 1 egg yoke

  10. salt and pepper

Instructions Jump to Ingredients ↑

  1. Soak the bread in the milk. Parboil the zucchini in boiling salted water for 5 minutes; drain. Cut in half lengthways and scoop out the centres; chop finely. Leave the shells on one side.

  2. Squeeze the bread dry, reserving the liquid, and mix with the chopped zucchini and the remaining ingredients; add a little of the reserved milk if necessary to give a spreading consistency. Add salt and pepper to taste.

  3. Fill the zucchini shells with the mixture and arrange in a well oiled shallow baking dish.

  4. Cook in a preheated moderately hot oven 375F for 30 to 40 minutes, until tender and golden.


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