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stuffed zucchini
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Lindalva Da
@revendedoralindcmaciel- Ingredients
- Recipe
- Zucchini5 unit(s)
- Cottage cheese13/4 cup
- Sicilian lemon zest1 unit(s)
- Pepperoni Pepper1/4 teaspoon
- Chopped Basil to taste
- Chopped Mint to taste
- cherry tomato2 cup
- Thinly sliced red onion1/2 unit(s)
- Balsamic Vinegar1 tablespoon
- Arugula bunch1 to taste
- Black and ground black pepper to taste
- Preheat the oven to 180°C.
- Line a large rectangular baking sheet with parchment paper.
- Cut lengthwise, cut 4 zucchinis in half.
- With a teaspoon, remove the brains from the halves, leaving a 1 cm border at the ends.
- Discard the core and spray the outside of the zucchinis with spray oil.
- Place them on the baking sheet, with the shell down.
- Roughly chop the remaining zucchini and place in a bowl. Mix with cottage cheese, lemon zest, pepper and 3/4 of the amount of basil and mint.
- Divide the mixture evenly between the zucchinis. Bake for about 30-35 minutes or until they are tender and the filling is golden.
- In a large bowl, combine the tomatoes, onion, vinegar, arugula and remaining basil and mint. Serve with the stuffed zucchinis.
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