With RiCcotta Gourmet
Stuffed courgettes with ricotta and cooked ham
Ready, skillet, go!
Ingredients
click on an ingredient to remove it from your list
Recipe Instructions
Cut the courgettes in half lengthwise. Empty the inside with a teaspoon or corer and set the pulp aside. Blanch the courgettes in salted boiling water for 4-5 minutes. Drain and leave them to dry, cut side down, on kitchen paper or a cloth.
Heat a few tablespoons of oil in a pan with the finely chopped onion, add the courgette pulp, salt and pepper, and let it soften for 5 minutes.
In a bowl, mix the RiCcotta, grated Grana cheese (set aside 1 tablespoon), chopped ham and courgette pulp. Season with salt and pepper. Separately, mix the breadcrumbs with the reserved Grana cheese, 2 tablespoons of chopped parsley, a pinch of salt and pepper.
Fill the courgettes with the RiCcotta filling and arrange them in an oven dish. Drizzle with oil and sprinkle with the aromatic breadcrumbs. Bake in a hot oven at 180°C for 25-30 minutes.