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the vegetable bruschetta and beyond
Side Dishes from Italy
Zucchini stuffed with cheese to the olives and herbs
Zucchini stuffed with cheese to the olives and herbs
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Zucchini stuffed with cheese to the olives and herbs
Wash the zucchini and boil for about 5 minutes in boiling water. Drain and let cool.
Dry the courgettes and cut off the cap to form the hat. Dried the zucchini, leaving about 1 cm thick. Sliced the inside of the zucchini. Finely chop the extracted pulp.
In a bowl mix the cheese with 2 yolks. Add the zucchinium pulp, finely chopped olives, a clove of garlic and finely chopped basil. Season with salt, pepper and oregano.
Fill the zucchini with cheese filling. Distribute stuffed courgettes inside the pan with their caps.
Boil the zucchini in a preheated oven at 180 degrees for about 25 minutes. Remove the caps and bake again for about 5 minutes in a preheated oven at 200 degrees.