Zucchine Ripiene con Formaggio - Zucchini Stuffed with Cheese

[Clove]

Ingredients

· 1 lb. zucchini
· 2 eggs, beaten
· 6 slices white bread
· 3 oz. breadcrumbs
· 3 oz. milk
· 1/2 oz. butter
· 1 cup ricotta
· 4 tbs. grated Parmigiano Reggiano
· salt

Method

Boil zucchini in salted water for about 5 mins. (it should still be firm).
Let cool and cut lengthwise.
Scoop out some of the pulp with a spoon, being careful not to cut into the shell, and set aside.
Remove the inside of the bread, soak it in milk, then squeeze out the moisture.
In a bowl mix ricotta, Parmigiano Reggiano, the pulp of zucchini, eggs, and the bread and adjust seasoning with salt.
Stuff the zucchini shells with this mixture.
Sprinkle with breadcrumbs and thin pats of butter.
Place the zucchini side by side in a greased baking pan.
Bake at 325ºF for about 30 mins. or until they brown on top.

[CM]

Great recipe for using up those extra zucchini!

I use a similar stuffing, but I add a large handful of chopped fresh parsley, a little olive oil, eggs, a pinch of red pepper flakes and sometimes a little ground fennel and/or sage, for a variation (minus the ricotta and squash). I use the bread stuffing to fill Italian frying peppers, and veal breast pocket, stuffed pork chops, artichokes, etc. Sometimes I add pressed anchovies, especially good in the Italian peppers, but an acquired taste. Another nice addition is pulverized dehydrated green bell peppers.

The weather has been grey and rainy and the zukes aren't growing as fast as I'd like, but I bet this one will be useful in a month or so