Corn and Ricotta Stuffed Zucchini

Corn and Ricotta Stuffed Zucchini
from Havoc in the Kitchen


Ingredients
You need 11 Ingredients
Steps
Showing 4 out of 9 Steps
  1. Off heat. Incorporate the ricotta.
  2. Add the reserved chopped zucchini flesh and corn and cook for about 5 minutes. Throw the herbs and season to taste and cook for a few minutes.
  3. In a meanwhile, melt the butter in a skillet. Add the shallots and cloves and cook for 3-4 minutes, until soft and translucent.
  4. Preheat the oven to 200 degrees C (400 degrees F). Cut the zucchini lengthwise in half and scoop out some flesh making sure to leave quite thick shells. Place them in a baking tray sprayed with cooking oil. Put in the oven for about 15 minutes.

Havoc in the Kitchen

Hi, there! I am Ben, the author Havocinthekitchen. Thanks for stopping by this blog, and I hope you enjoy your time here.

http://www.havocinthekitchen.com/

Recipe Overview
Serves: