Stuffed Zucchini with Spinach

Ingredients

• 4 zucchini
• 1 tbsp germ oil
• Salt
• black pepper (ground)
• 300 g spinach
• 2 shallots
• 1 Garlic clove
• 2 Tomatoes
• 50 g grated Parmesan
• 0.5 bunch Basil
• 100 g Ricotta
• 3 tbsp olive oil
• 2 egg yolks
• 3 tbsp Noilly Prat
• nutmeg
• 125 g mozzarella ball
• basil leaves for garnish

Instructions

1. 1.

   Wash, trim and halve zucchini lengthwise; scoop out the flesh with a spoon.

2. 2.

   Bring salted water to boil in a wide pot; blanch zucchini halves for about 30 seconds, remove and drain. Place them in a greased baking dish and season with salt and pepper.

3. 3.

   Rinse spinach, discard thick stems. Dice shallots and garlic finely. Blanch tomatoes briefly, peel, quarter, seed and dice. Wash basil, pluck leaves from stems and chop.

4. 4.

   Heat olive oil in a large wide pot; sauté shallots and garlic until translucent, add spinach and cook until wilted, stirring continuously. Mix in ricotta, parmesan, tomato cubes, egg yolks and basil. Season with Noilly Prat, salt, pepper and nutmeg.

5. 5.

   Dice mozzarella into cubes. Fill zucchini halves with the spinach mixture, top with mozzarella cubes, and bake at 200 °C (medium) for about 20 minutes until golden. Garnish with basil leaves before serving.