Cheese-Stuffed Round Zucchini

👨‍🍳 Method

1. 1
   Preheat the oven to 190°C (375°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut a top cap off each of the zucchini and scoop out the inside with a teaspoon, leaving a wall about 1 cm thick.

   KnifeCutting boardSpoon / teaspoon (regular)
3. 3
   Coarsely chop the scooped-out insides.

   KnifeCutting board
4. 4
   Mix the ricotta, parmesan, egg, garlic, parsley, basil, nutmeg, salt and black pepper in a bowl and add the chopped insides.

   Bowl
5. 5
   Fill the zucchini with the cheese mixture.

   💡A hollowed vegetable releases liquid: fill and bake it close to serving, or the filling sitting inside turns watery.
6. 6
   Arrange the zucchini in a baking dish and drizzle the olive oil over them.

   Baking pan
7. 7
   Bake covered with foil 25 minutes, until it softens.

   ⚙ BakingOvenAluminum foilBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Bake without the foil another 10–15 minutes, until the top is browned.

   ⚙ BakingOvenBaking pan