Rondini Filled with Ricotta

Ingredients

• 1000 g round zucchini (4 pieces × 250 g)
• 3 tbsp pine nuts
• 0.25 bunch basil
• 50 g Parmesan
• 1 Red Onion
• 1 Garlic clove
• 500 g Ricotta
• 1 egg
• 1 tbsp olive oil (for the tray)

Instructions

1. 1.

   Wash, trim and cut off a small lid from each zucchini. Scoop out the seeds and some flesh, leaving a 1 cm rim.

2. 2.

   Toast pine nuts in a hot pan without fat until golden brown, remove and let cool. Wash basil, shake dry, pluck leaves, set aside some, and slice the rest into thin strips. Grate parmesan. Peel onion and garlic, finely chop and mix with pine nuts, ricotta, sliced basil, egg and parmesan.

3. 3.

   Grease a baking sheet. Fill the hollowed zucchini with the mixture. Place them on the tray with their lids and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 30 minutes.

4. 4.

   Remove zucchini, place the lid back on and serve garnished with remaining basil leaves.