Summery Stuffed Zucchini
A delicious, light antipasto or side dish for a grill, for summer eating. Serves 4 as a side or 8 as an antipasto. Adapted from Viana La Place's "Verdura-Vegetables Italian Style", Grub Street, London, publishers.
4 medium zucchini. I use Franchi Sementi ZUCCHINI alborello di Sarzana.
225g ricotta salata or fetta. I use fetta in olive oil.
1-2 Tbsp good olive oil.
2 Tbsp lemon juice
1 garlic clove crushed and finey chopped
12 basil leaves and/or mint leaves
Salt and pepper to taste.
Wash the zucchini well and steam or boil for about 5 mins until just tender. Drain and cool and cut in half lengthways. Carefully scoop out the seeds with a spoon (I find an apple corer does a good job) and set aside.
Combine the cheese, olive oil, lemon juice, basil and mint and mash until combined and season to taste. Distribute the mixture betwen the zucchini and drizzle with a little olive oil and garnish with basil and mint leaves.
Serve at room temperature.