Cheese and walnut stuffed baby zucchini

May 30th, 2012 Comments Off on Cheese and walnut stuffed baby zucchini


 We are in a vegetable phase these days which I like cooking vegetables than cooking meat.

  • 6 baby zucchinis
  • 50 gr goat Ricotta cheese
  • 1 egg
  • 1 t bread crumbs
  • 1 T walnut (coarsely chopped)
  • 1 T dill (diced)
  • 2 T cheese (grated)
  • 1 garlic clove (crushed)
  • red pepper powder
  • salt, black pepper flakes
  • 1 T extra virgin olive oil
    Divide the baby zucchinis horizontally (along the equator).
    Scoop out the inner part with a spoon. Sprinkle the inside with salt and peppers.
    Grate the inner part of them.
    Mix with dill, Ricotta, bread crumbs, walnut, crushed garlic and egg.
    Stuff equally each zucchini with this mixture.
    Put grated cheese on top of them. Sprinkle with olive oil.
    Place them in a parchment paper covered oven tray.

    Bake in a preheat oven 190° C for 20 minutes or until they are tender and golden. 


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