Italian Appetizer (Antipasti) Recipes - Stuffed Courgettes (Zucchini Ripiene) Recipe

Ingredients

• virgin olive oil

• 4 large tomatoes, skinned, seeded and chopped

• 150 g/5 oz/2/3 cup Ricotta cheese

• 30 ml/2 tbsp chopped fresh parsley

• 2.5 ml/1/2 tsp grated nutmeg

• 45 ml/3 tbsp grated Parmesan cheese

• 1 egg yolk, beaten

• 4 large courgettes (zucchini), cut in half and scooped out

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Method:

1. Heat the oil in a pan and cook the tomatoes for 5 minutes until pulpy. Set aside.

2. Blend the Ricotta cheese, parsley, nutmeg and Parmesan cheese with the beaten egg yolk to form a stiff paste.

3. Carefully fill each courgette half and place in an ovenproof dish.

4. Pour the tomato sauce around the courgettes and cook for 15 minutes in a preheated oven at 190°C/375°F/gas mark 5.