Stuffed Zucchini boats with cheese
An easy French starter, Courgettes farcies à la brousse, which is stuffed zucchini with cheese
Equipment
Ingredients
- 4 round zucchinis
- 300 g of brousse cheese or ricotta*
- 4 cloves of crushed garlic
- 3 tablespoons of olive oil
- pinch of salt and pepper
- 1 egg (optional)
Instructions
- Wash the zucchinis and cut them in half lengthwise.
- Using a spoon, scoop out the insides into a bowl for the stuffing.
- In the bowl, add the cheese, egg, crushed garlic, salt, and pepper and mix well.
- In a saucepan, blanch the zucchini boats for 5 minutes in a saucepan of lightly salted boiling water. (See instructions above).
- Cool immediately in a large volume of cold water, then drain them turned upside down on absorbent paper.
- In a frying pan, heat a tablespoon of olive oil.
- Add the stuffing mixture into the frying pan and cook for 10 minutes.
- Place the hollowed out zucchinis on a baking tray and top them with the cooked stuffing.
- Bake for 20 minutes at 350F (180C).
- Serve while warm.
Notes
If you cannot find brousse cheese, you can use another cheese like ricotta or parmesan.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 21gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 18gTrans Fat: 1gCholesterol: 121mgSodium: 539mgFiber: 3gSugar: 4g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.