- serves 4 people
- preparation 15 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 200 g fresh ricotta cheese
- 80 g blue vein cheese, crumbled
- 1 tbsp dill, chopped
- 4 large zucchinis, halved lengthways
Instructions
Preheat oven to 200°C. Combine cheeses, dill and some pepper in a large bowl.
Using a teaspoon, scoop out a little of the zucchini flesh to hollow out the vegetables. Add to the cheese mixture. Stuff zucchinis with mixture, then place in a baking dish. Bake for 25 minutes or until the zucchinis are tender and cheese is golden brown.
Serve immediately.
Photography Chris Chen
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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