ZUCCHINI RIPIENI

Zucchini Ripieni image

Number Of Ingredients 9

6 plump zucchini, about 5 inches long
1 ounce crustless white bread
1/4 cup milk for soaking
1/4 pound Ricotta cheese
1/4 teaspoon dried oregano
1 clove garlic, crushed
1/3 cup grated parmesan
1 egg yolk
1/8 teaspoon freshly ground black pepper

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.