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Zucchini stuffed with cheese to the olives and herbs

ingredients

servings

4

Courgette

4 unit

Philadelphia spreadable cheese

200 grams

Green olives

50 grams

Egg, yolk

2 unit

Garlic

1 wedge

Oregano

1 teaspoon

Basil

10 leafs

Extra virgin olive oil

to taste

Iodized salt

to taste

Pepper

to taste

Side Dishes from Italy

Zucchini stuffed with cheese to the olives and herbs

Zucchini stuffed with cheese to the olives and herbs

vegetarian with eggs with lactose source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini stuffed with cheese to the olives and herbs

Zucchini stuffed with cheese to the olives and herbs

Zucchini stuffed with cheese to the olives and herbs step 1

step 1

Wash the zucchini and boil for about 5 minutes in boiling water. Drain and let cool.

Zucchini stuffed with cheese to the olives and herbs step 2

step 2

Dry the courgettes and cut off the cap to form the hat. Dried the zucchini, leaving about 1 cm thick. Sliced ​​the inside of the zucchini. Finely chop the extracted pulp.

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Zucchini stuffed with cheese to the olives and herbs step 3

step 3

In a bowl mix the cheese with 2 yolks. Add the zucchinium pulp, finely chopped olives, a clove of garlic and finely chopped basil. Season with salt, pepper and oregano.

Zucchini stuffed with cheese to the olives and herbs step 4

step 4

Fill the zucchini with cheese filling. Distribute stuffed courgettes inside the pan with their caps.

Zucchini stuffed with cheese to the olives and herbs step 5

step 5

Boil the zucchini in a preheated oven at 180 degrees for about 25 minutes. Remove the caps and bake again for about 5 minutes in a preheated oven at 200 degrees.

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