I found at the market of yellow zucchini rounds all cute that would be perfect for making pretty pictures but also for a nice recipe because that is the goal anyway !!!
I love the cheese, then stuff these little zucchini and ricotta cheese was a highlight, not not not not worry, a small light did not “tilt” at the top of my head, and I have not had to appear… I just wanted a simple recipe and a good one, as usual what .
So here is a perfect recipe to serve, why not with semolina, it changes the rice even though I love it !
Rounded zucchini stuffed with ricotta, spring onions and pine nuts
Ingredients (for 2)
- 4 small zucchini rounds (here yellow)
- 250 g ricotta cheese
- 50 g of pine nuts
- 2 small onions, cébette
- 1/2 bunch of flat-leaf parsley
- 1 drizzle of olive oil
- Salt and pepper
Wash and cut the tops of the zucchini. Empty inside, taking care not to pierce the bottom of the zucchini (you can keep the inside to a ratatouille, for example).
Put the zucchini flushed with their hat in to steam for 10-12 minutes.
Preheat the oven to 200°.
Snip finely the spring onions and the parsley.
In a pan, sauté 2 min to dry the pine nuts, stirring constantly.
Prepare the stuffing by mixing the ricotta, spring onions, pine nuts and parsley then season to taste.
Arrange the zucchini in a baking dish and stuff them with the mixture of ricotta. Replace the cap over the top, and then pour in a drizzle of oil.
Bake for 15-20 minutes.