Free Recipe Stuffed Zucchini Genovese
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Stuffed Zucchini Genovese Recipe
4 4 inch long zucchini; (about
-1-1/2 pounds)
1 lg Potato
1/2 c Grated Parmesan cheese
1 Egg; lightly beaten
1 pn Freshly grated nutmeg
Salt and pepper
4 ts Homemade or prepared pesto
Extra-virgin olive oil; for
-drizzling
Stuffed Zucchini Genovese Preparation
Heat oven to 400 degrees. Trim ends of zucchini and halve them lengthwise. Using a spoon, or melon baller scoop out flesh from each half, leaving 1/4-inch thick shell. Reserve zucchini boats and flesh. Boil potato until tender. When cool enough to handle, peel and mash potato in a potato ricer into a small bowl. Add reserved zucchini flesh, Parmesan, egg and nutmeg. Season to taste with salt and pepper. Mound potato mixture into each zucchini boat. Fill only as high as walls of zucchini, or a little above. Use a brush to smear pesto over each. Fit zucchini snugly into an oiled baking dish. Pour enough water to reach 1/4-inch up sides of zucchini, cover tightly with foil and bake 20 minutes. Remove foil and continue cooking 25 minutes more. Let cool to room temperature. Before serving, drizzle each zucchini boat with extra-virgin olive oil. Serve 2 zucchini per person. Yield: 4 Servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4593 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Stuffed Zucchini Genovese?
If you know a better Stuffed Zucchini Genovese Recipe please comment below.