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zucchini stuffed with ricotta zucchine ripiene con ricotta

Desciption

i found this and had to post before even trying - that way it would be here when i need it! in this dish, zucchini are stuffed with the twin stars of calabrian cheese making: pecorino and ricotta. flecked with tomato and mint, they are equally good eaten hot or at room temperature on a warm summer day, which is what we have almost all year long :) this recipe was first published in saveur in issue #113

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Steps

  1. Using a small spoon
  2. Scoop out and discard pulp from each zucchini half
  3. Leaving a 1 / 4" rim around the edges
  4. Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat
  5. Add garlic and onions
  6. Cook
  7. Stirring occasionally
  8. Until translucent
  9. About 6 minutes
  10. Add tomatoes and cook
  11. Stirring occasionally
  12. Until soft
  13. About 4 minutes more
  14. Remove from the heat and set aside
  15. In a medium bowl
  16. Stir together the ricotta
  17. 1 / 4 cup of the pecorino
  18. 1 / 4 cup of the bread crumbs
  19. The parsley
  20. Mint
  21. Oregano
  22. And egg yolks
  23. Fold in the onion mixture and season with salt and pepper
  24. & a pinch or two of crushed red pepper flakes
  25. Set the filling aside
  26. Arrange an oven rack about 7" from the broiler element and heat
  27. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt
  28. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes
  29. "remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesnt spill over the edges of the zucchini"
  30. Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil
  31. Broil until the zucchini are soft and the tops are lightly browned
  32. 1015 minutes
  33. Serve with other dishes & some nice italian wine and enjoy !

Step 17

Total Time in Minute 55

Ingredients Count 15

cooking zucchini stuffed with ricotta  zucchine ripiene con ricotta

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Ingredients

Zucchini

Extra virgin olive oil

Garlic cloves

Yellow onion

Tomatoes

Ricotta cheese

Pecorino cheese

Fresh breadcrumb

Flat leaf parsley

Dried mint

Fresh oregano

Egg yolks

Kosher salt

Fresh ground black pepper

Red pepper flakes

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