Stuffed zucchini genovese
Stuffed zucchini genovese recipe in the zucchini category
Recipe ingredients:
- 4, 4 inch, long zucchini, about 1 1/2 pounds
- 1 large potato
- 1/2 cup grated parmesan cheese
- 1 egg, lightly beaten
- 1 pinch freshly grated nutmeg
- Salt and pepper
- 4 teaspoons homemade or prepared pesto
- Extra virgin olive oil, for drizzling
Recipe method:
- Heat oven to 400 degrees F.
- Trim ends of zucchini and halve them lengthwise.
- Using a spoon, or melon baller scoop out flesh from each half, leaving 1/4 inch thick shell.
- Reserve zucchini boats and flesh.
- Boil potato until tender.
- When cool enough to handle, peel and mash potato in a potato ricer into a small bowl.
- Add reserved zucchini flesh, parmesan, egg and nutmeg.
- Season to taste with salt and pepper.
- Mound potato mixture into each zucchini boat.
- Fill only as high as walls of zucchini, or a little above.
- Use a brush to smear pesto over each.
- Fit zucchini snugly into an oiled baking dish.
- Pour enough water to reach 1/4 inch up sides of zucchini.
- Cover tightly with foil and bake 20 minutes.
- Remove foil and continue cooking 25 minutes more.
- Let cool to room temperature.
- Before serving, drizzle each zucchini boat with extra virgin olive oil.
- Serve 2 zucchini per person.
Tags: stuffed, genovese, recipe, zucchini, recipes, cooking