Zucchini with Ricotta Filling

Ingredients

• 4 zucchini rounds
• 1 clove garlic
• 1 onion
• 1 tbsp Olive Oil
• 250 g ricotta
• 1 egg
• 1 tbsp freshly chopped sage
• 1 tbsp freshly chopped mint
• 2 Tbsp grated Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Wash the zucchini rounds, trim a small horizontal slice from the bottom of each for better standing and remove the tops. Hollow out the flesh and chop the cut-off bottoms. Peel and finely dice the garlic and onion. Sauté together with the zucchini flesh for 2-3 minutes, then let cool.

2. 2.

   Preheat the oven to 180°C fan (about 350°F).

3. 3.

   Mix the sautéed vegetables with ricotta, egg, sage, mint, and parmesan. Season with salt and pepper, then fill the hollowed zucchini rounds. Place on a baking sheet lined with parchment paper, put the tops back on, and bake for about 30 minutes until golden brown. Serve hot.