Stuffed Zucchini with Ricotta

4 medium zucchinis, halved lengthways

½ small onion, finely chopped
2 cloves garlic, finely chopped 
4 roma tomatoes, chopped
1kg Borrello Ricotta Italian Style
2 tablespoons chopped parsley
½ cup chopped basil
1 cup fresh breadcrumbs
1 egg lightly beaten
¼ cup parmesan cheese
Salt & pepper, to season

Preheat the oven to 180°. Using a small spoon, scoop out the flesh of the zucchinis leaving approx 5mm of thickness in the shell then chop the remaining flesh. Mix the zucchini flesh with all of the stuffing ingredients and use this to stuff the zucchini shells making them slightly rounded at the top. Place stuffed zucchinis in an oiled baking tray and cook in the preheated oven for approx 20-25 minutes or until cooked through & brown on top. Delicious as an accompaniment to simple meat dishes or served by itself with a salad.

Serves: 4

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