Zucchini Stuffed with Ricotta Zucchine Ripiene con Ricotta
Ingredients
- 6 medium zucchini (about 2 lbs.), halved lengthwise
- 7 tbsp. extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 yellow onion, finely chopped
- 2 medium tomatoes, cored, seeded, and chopped
- 2 cups homemade or store-bought ricotta
- 3⁄4 cup grated pecorino
- 3⁄4 cup fresh bread crumbs
- 3 tbsp. finely chopped flat-leaf parsley leaves
- 2 tsp. dried mint, crumbled
- 2 tsp. chopped fresh oregano
- 2 egg yolks, beaten
- Kosher salt and freshly ground black pepper, to taste
Instructions
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) serves 6 original recipe by Saveur.
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