Ricotta & Herb Stuffed Zucchini

Ricotta & Herb Stuffed Zucchini

I discovered these scrumptious little treats while eating out at one of my favourite vegetarian restaurants, the Coup, and decided I must re-create them at home.  Makes a delish dinner with a grilled chicken breast.  I had mushrooms (cremini and button) that I needed to use up, so I sauteed those with coconut oil and garlic and added layered them on the zucchini before the ricotta - super yum.  Also, I didn't have any fresh herbs, so I did without - and they were just as good as the restaurant/recipe. 

Ingredients

• 2 large zucchini
• 8 tbsp. ricotta cheese
• 6 garlic cloves, roasted OR 1 tsp. fresh garlic, minced
• 1 tsp. chili flakes
• 1 tsp. dried oregano
• 1/4 cup pine nuts, toasted
• 1 tsp. good olive oil
• 4 sundried tomatoes (in oil)
• 1/2 tsp. cumin
• pinch nutmeg
• 1/2 cup parmesan or manchego cheese, grated
• 1/2 cup herb mix, finely chopped (oregano, basil, parsley, or your favourites)
• salt and pepper

Method

• Preheat oven to 350 degrees
• Cut zucchini in half, lengthwise, and scoop out the middle.  Steam zucchini for about five minutes - careful not to over-steam 'em.
• In a food processor, blend ricotta, chili flakes, garlic, dried oregano, pine nuts, olive oil, tomatoes, cumin, nutmeg, s&p.
• Stuff zucchinis with mixture and lay on baking sheet.  Top them with cheese and bake for about 15 minutes or until cheese turns golden brown.
• Remove from oven and top with fresh herbs.
• Enjoy!

http://www.thecoup.ca/