Wednesday, May 1, 2013

Ricotta stuffed zucchini

Ingredients


2 large zucchini/marrows
1 cup part skimmed ricotta
1/2 cup parmesan
1 egg
Cherry Tomatoes
Rosemary.

Method


Slice the marrows vertically from the middle to end up with four quarters. Scrape the inside out with a spoon.

In a bowl, beat the egg, add the ricotta, Parmesan  rosemary, salt and pepper. Stuff the quarters with this mixture. Place halved cherry tomatoes on top and sprinkle with a little bit of Parmesan.

Bake in a 200 degree oven for about 20 minutes. Serves 2 people as a side.




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