Ingredients portion 6
Zucchini 1kg
Tomatoes 2 pieces
Onions 1 head
Garlic 3 cloves
Egg yolk 2 pieces
Ricotta cheese 300 g
Pecorino cheese 90 g
Olive oil 120 ml
Breadcrumbs 90 g
Chopped parsley 3 tsp.
Fresh chopped oregano leaves 2 teaspoons
Dried mint 2 teaspoons
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour
1 Cut the zucchini in half and remove the core, leaving a 0.5 cm thick layer of flesh around the edges. Sauté the chopped garlic and onion for six minutes in a large frying pan with 50 ml olive oil. Add the seedless chopped tomatoes and stir-fry for another four minutes.
2 In a bowl, mix the ricotta, grated pecorino, breadcrumbs, finely chopped parsley and oregano, mint and egg yolks together with the braised tomatoes, season with salt and pepper to taste and stir.
3 Brush the zucchini inside with oil and salt. Place on a foil-lined tray and bake for five minutes. Stuff each half with the filling, top with grated pecorino and breadcrumbs and drizzle with the remaining olive oil. Bake for ten to fifteen minutes until golden brown.
