ZUCCHINI WITH SALMON AND RICOTTA


ZUCCHINI WITH SALMON AND RICOTTA

 peppe57
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

It is a fairly easy and quick recipe to make also because it takes no more than 45 minutes between preparation and cooking. You can serve it both as a hot appetizer and as a main course. I accompanied it with a Regaleali Rosé.

INGREDIANTS

  • 600 gr courgettes
  • 150 gr ricotta
  • 150 gr smoked salmon
  • 80 gr grated parmesan
  • 80 gr breadcrumbs
  • tablespoons extra virgin olive oil
  • bunch of basil
  • pepper
  • salt

INSTRUCTIONS

  1. Wash and trim the courgettes and blanch them in boiling salted water for 3 – 4 minutes.
  2. Cool them under cold water and cut them in half lengthwise. Empty them of the pulp (which you will keep aside) and cut them in half thus obtaining 2 boats.
  3. Chop the salmon in a blender and add it to the ricotta and the blended zucchini pulp.
  4. Add the breadcrumbs and parmesan and finally the chopped basil. Season with salt and pepper and stuff the courgette boats with this mixture.
  5. Grease a baking dish with oil and put the courgettes in a preheated oven at 200 ° C for 25 minutes.
  6. Remove the courgettes from the oven and let them cool for 4 – 5 minutes before serving.

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