Ingredients for 4 people:

4 small zucchini about 15 cm long,

8 tablespoons fresh ricotta,

1 whole egg,

2 tablespoons grated Parmesan cheese,

1 generous pinch of salt,

freshly ground pepper,

8 cherry tomatoes,

1 pinch of dried oregano or fresh basil

Cooking Tools:

A baking tray for the oven,

1 bowl,

a cutting board and a knife

Method:

Cut the zucchini in half lengthwise and with a tea spoon dig out the pulp to create small canoes. Place them on a plate, with the carved out part upwards, sprinkle with salt and let them rest for about half an hour, allowing to drain their water. Finely cut half of the pulp carved out of the zucchini and mix it with ricotta cheese, the whole egg and the Parmesan cheese; sea son with salt and pepper. Mix together well. Rinse the carved zucchini with water, to remove excess salt and dry well with kitchen paper. Fill each canoe with the filling and place them on the baking tray, decorate each zucchini with 2 medium tomatoes and sprinkle with oregano or fresh basil. Bake in a preheated oven at 200ºC/400ºF for 20 minutes. Very tasty served warm, but also delicious served cold for a snack or picnic

“When it comes to our Zucchine Gustosine, we’ve found the absolute perfect match in our Trebbiano Toscano. This crisp, refreshing white wine is a classic of our region and beautifully complements the delicate flavors of the ricotta and herbs. It’s a pairing that truly celebrates the bright, vibrant flavors of the Tuscan countryside, making it a must-try for our vegetarian guests.”