Zucchine ripiene * * * Stuffed zucchini
- 12 zucchini
- 100 gr freshly grated Parmesan cheese
- 100 gr bread crumbs
- 50 gr bread soaked in milk
- 200 gr ricotta cheese
- 4 eggs
- fresh marjoram leaves
- extra virgin olive oil
Preheat oven to 180°F.
After cutting off the top and bottom, cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving a half centimeter thick shell all around the zucchini.
Chop the scooped-out zucchini flesh and add to a mixing bowl. Add all the other ingredients, except extravirgin oil, and add salt and pepper when well mixed.
Lightly stuff both halves of the zucchini with the mixture and sprinkle the topping with extravirgin oil and Parmesan cheese. Place the zucchini halves into a baking dish and bake in the preheated oven for 35 minutes. Serve warm.