Stuffed zucchini with ricotta and ham

Name: Stuffed zucchini with ricotta and ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 discs white bread from the day before; 150 ml Milk; 4 small courgettes (about 150 g each); 2 stem(s) Basil; 1/2 bunch Parsley; 2 Garlic cloves; 2 discs cooked ham (approx. 30 g each); 125 g Ricotta cheese; 1 egg (size M); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 discs white bread from the day before
150 ml Milk
4 small courgettes (about 150 g each)
2 stem(s) Basil
1/2 bunch Parsley
2 Garlic cloves
2 discs cooked ham (approx. 30 g each)
125 g Ricotta cheese
1 egg (size M)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Soak bread in milk for about 15 minutes. Clean and wash the zucchini, cut off the upper third of the zucchini lengthwise. Carefully hollow out the zucchini. Chop the flesh. Wash herbs, shake dry, pluck off leaves and cut into small pieces. Peel garlic and chop finely. Cut ham into strips.
2
Lightly squeeze the bread, mix with ricotta, egg, 2 tablespoons of oil, 3/4 of the herbs, garlic, zucchini pulp and strips of ham, season with salt and pepper.
3
Fill hollowed out courgettes with the mixture, place in a greased casserole dish. Sprinkle with 1 tablespoon of oil and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take out the zucchini, arrange and sprinkle with the remaining herbs.