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Zucchini stuffed with cheese

1220

Kitchen European

Calorie content 159.8 kcal

Portions 8 port.

Cooking time 70 minutes

Proteins * 7.9 gr.

Fats * 18.6 gr.

Carbohydrates* 4.4 gr.

Content

Cooked young zucchini is a delicate and light dish. I recommend making oven baked squash boats. Zucchini stuffed with Mozzarella cheese turns out juicy and looks festively elegant. This dish is sure to please your guests.

Ingredients

Cooking process

Wash the zucchini thoroughly and let dry. Trim the ends of the courgettes. Cut the young zucchini lengthwise into two parts. Use a tablespoon to scoop out the zucchini pulp. Brush a prepared baking dish or baking sheet with a little olive oil. Lay out the prepared boats.

Chop the pulp of the zucchini with a knife and transfer to a heat-resistant dish. Place in microwave and cook for 10 minutes at maximum power.

Wash the cherry tomatoes thoroughly, dry and cut in half.

Place the chopped cherry tomatoes and small balls of Mozzarella cheese in a deep bowl, add the pesto sauce, salt and pepper. Stir and add the cooked courgette pulp. Mix thoroughly again.

Stuff the squash boats with the cooked filling.

Place the baking sheet in a preheated oven and bake the boats at 200 degrees for about 35-40 minutes. It may take less time, check your oven.

After the time has elapsed, remove the baking sheet from the oven. Transfer the boats to a plate and serve in portions, garnished with a slice of dry-cured ham, pine nuts and fresh arugula.

Bon Appetit!