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J0HNNYBRAV0
Zucchini stuffed with ricotta and sage
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Ingredients
Directions
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Preheat the oven to 180 ° C. Cut a zucchini cap lengthwise and scoop out the pulp with a spiked spoon. Set this aside.
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Immerse the courgettes in boiling water for 4 minutes and let them drain in the opposite direction. Sprinkle the inside with salt and freshly ground pepper.
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Heat 2 tablespoons of olive oil and fry the shallots and garlic. Add the pulp, fry it and let the moisture evaporate. Allow to cool slightly.
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Beat the eggs through the ricotta. Stir in the cheese, to, salt and freshly ground pepper to taste and the chilled shallot mixture through. Fill the courgettes with this mixture.
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Put the zucchini next to each other in the baking dish and sprinkle the rest of the olive oil over it. Place in the middle of the oven for 25-30 minutes.
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Meanwhile, melt the butter and fry the sage leaves. Divide them for serving over the courgettes. Tasty with fish, chicken and meat.
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Nutrition
410Calories
Sodium0% DV0g
Fat45% DV29g
Protein36% DV18g
Carbs6% DV18g
Fiber0% DV0g
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