Zucchini stuffed with ricotta cheese and comté cheese

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Zucchini stuffed with ricotta cheese and comté cheese

Zucchini stuffed with ricotta cheese and comté cheese




Zucchini stuffed with ricotta cheese and comté cheese
Zucchini stuffed with ricotta cheese and comté cheese

Ingredients
Number of people
-
4
+

5 white courgettes

1/2 bunch of parsley

200 g ricotta cheese

50 g grated county cheese

Salt

Pepper

1 pinch of basil

1 tablespoon of olive oil.



Preparation 
TOTAL TIME: 35 MIN
Preparation: 10 min
Cooking time: 25 min
Step 1
Wash the courgettes and blanch them for 5 minutes.
Step 2
After having previously cut them in their length and hollowed out.
Step 3
Preheat the oven to °C (thermostat 8).
Step 4
In a bowl, combine the ricotta cheese, chopped parsley, salt, pepper and basil.
Step 5
Stuff the drained courgettes with the ricotta mixture, then place them in an oiled oven dish.
Step 6
Sprinkle each courgette with grated "Comté" cheese and bake for 25 minutes.
Author's note
Good summer food.

I add my grain of salt


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