Ingredients for 4 people:
- 4 small courgettes, about 15cm long
- 8 tablespoons of fresh ricotta cheese
- 1 whole egg
- 2 tablespoons of grated Parmesan cheese
- A generous pinch of salt
- Freshly ground pepper
- 8 cherry tomatoes
- A pinch of dried oregano or fresh basil
What you need:
- A baking tray for the oven
- A bowl
- A cutting board and a knife
Method:
- Cut the zucchini in half lengthwise and use a teaspoon to scoop out the pulp, creating small canoes. Place them on a plate, with the scooped-out part facing upwards. Sprinkle with salt and let them rest for about half an hour to drain the water.
- Finely chop half of the zucchini pulp and mix it with the ricotta cheese, the whole egg, and the Parmesan cheese. Season with salt and pepper. Mix well.
- Rinse the zucchini canoes with water to remove excess salt and dry them thoroughly with kitchen paper.
- Fill each zucchini canoe with the ricotta mixture and place them on the baking tray.
- Decorate each zucchini canoe with two medium tomatoes and sprinkle with oregano or fresh basil.
- Bake in a preheated oven at 200ºC/400ºF for 20 minutes.
Note: These zucchini canoes are delicious served warm, but they are also great as a cold snack or picnic treat.
THE PERFECT POUR
“When it comes to our Zucchine Gustosine, we’ve found the perfect match in our Trebbiano Toscano . This crisp and 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 vibrant flavors of the Tuscan countryside, making it a must-try for our vegetarian guests.
