Esta es una exhibición prevé de cómo se va ver la receta de 'Cheese Stuffed Courgettes ( Zucchini Ripieni)' imprimido.

Receta Cheese Stuffed Courgettes ( Zucchini Ripieni)
by Global Cookbook

Cheese Stuffed Courgettes ( Zucchini Ripieni)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 6 x plump courgettes about 13cm long
  • 1 x salt and pepper
  • 25 gm white bread crusts removed soaked in 2 Tbsp. lowfat milk
  • 125 gm Ricotta or possibly curd cheese
  • 1 clv garlic crushed
  • 1/4 tsp dry oregano
  • 40 gm grated Parmesan cheese
  • 1 x egg yolk

Direcciones

  1. Parboil the courgettes in boiling salted water for 5 min; drain.
  2. Cut in half lengthways and scoop out the centres; chop finely.
  3. Leave the shells on one side.
  4. Squeeze the bread dry reserving the liquid and mix with the minced courgette and remaining ingredients; add in a little of the reserved lowfat milk if necessary to give a spreading consistency.
  5. Add in salt and pepper to taste.
  6. Fill the courgette shells with the mix and arrange in a well oiled shallow baking dish.
  7. Cook in a preheated moderately warm oven 190 degrees C (375 degrees F) Gas Mark 5 for 35 to 40 min till tender and golden brown.
  8. Serves 4