Zucchini stuffed with ricotta and herbs

By myriamradia

Ingredients

• 4 medium –large zucchini (appr 2 lbs)
• Salt
• 3 T extra virgin olive oil
• 1 medium onion
• 2 medium garlic cloves, minced
• 1 c ricotta cheese
• 1/4 c freshly grated Pecorino Romano cheese
• 2 t minced fresh thyme or oregano leaves
• 1 large egg, lightly beaten
• Freshly ground pepper
• 3 T plain bread crumbs

Preparation

Step 1

Bring several quarts water to a boil in a large saucepan. Add the zucchini and salt to taste and simmer until the zucchini offer just a little resistance when pierced with a skewer, about 6 minutes. Drain the zucchini and cool to room temperature. Trim the ends and slice the zucchini in half lengthwise. Scoop out the seed and some of the surrounding flesh, taking care not to puncture the skin. The hollowed zucchini should still be ½ inch thick in most places. Put upside down so as to drain all the liquid.

Preheat the oven to 375 degrees. Heat 2T of the oil in a small skillet. Add the onion and sauté over medium heat until translucent, about 5 minutes. Stir in the garlic and cook until golden, about 2 minutes.

Scrape the onion mixture into a large bowl. Stir in the ricotta and pecorino cheeses, thyme or oregano, egg, salt and pepper to taste. Divide the filling among the hollowed out zucchini.

Use the remaining 1 T oil to lightly grease a baking dish, large enough to hold the zucchini in the dish and sprinkle the bread crumbs over the filling.

Bake until the filling is golden, 45 to 60 minutes.

Serve with a tomato salad with black olives, capers, fresh basil, fresh oregano, salt, pepper and extra virgin olive oil.