ZUCCHINI RIPIENI
Steps:
- Wash and trim the zucchini. Drop them into a pan of boiling salted water, simmer for 5 minutes then drain. Meanwhile, soak the bread in milk and when soft, squeeze it dry.
- Cut the zucchini in half lengthwise and scoop out the centers using a teaspoon, leaving long boat-shaped cases for filling.
- Chop the centers finely. Put into a basin and add the bread, Ricotta, oregano, garlic, Parmesan, egg yolk, several grinds of pepper, and 1/2 teaspoon salt. Mix thoroughly. The consistency should be fairly soft; if too stiff, add a little milk.
- Fill the zucchini boats and spread the stuffing flat. Arranges close together in a single layer in a well-oiled shallow baking tray or dish.
- Cook in a preheated moderately hot oven (375 degrees) for 35 to 40 minutes until the zucchini are tender and the filling is golden brown.
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