stuffed zucchini

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stuffed zucchini

Name: stuffed zucchini
Prep time: 20 min
Total time: 20 min
Yield: 4 Porções
Ingredients: 5 unit(s) Zucchini; 13/4 cup Cottage cheese; 1 unit(s) Sicilian lemon zest; 1/4 teaspoon Pepperoni Pepper; to taste Chopped Basil; to taste Chopped Mint; 2 cup cherry tomato; 1/2 unit(s) Thinly sliced red onion; 1 tablespoon Balsamic Vinegar; 1 to taste Arugula bunch; to taste Black and ground black pepper

🇧🇷Brazil

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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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stuffed zucchini

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