BREAD IDEAS FOR EVERY OCCASION

Zucchini stuffed with goat cheese and mint with Grissani

  • 40'
  • Media
Zucchini stuffed with goat cheese and mint with Grissani
Zucchini stuffed with goat cheese and mint with Grissani

Ingredients [ Per 2 persone ]

1 pack of Grissani
4 round courgettes
160g goat cheese
1 clove of garlic
5 mint leaves
q.s. EVO oil
a pinch of salt
a pinch of pepper
Zucchini stuffed with goat cheese and mint with Grissani

Method:

  • 1
    Wash and dry the courgettes, then cook them for 8 minutes in boiling water. Drain and let them cool in cold water, then dry them. Cut the top cap and with a digger create a not too deep hollow. Salt them internally then put them down in a colander to lose the water.
  • 2
    Chop the pulp you have obtained and place it in a non-stick pan with a crushed clove of poached garlic. Cook for a few minutes and let it dry well. Mash it with a fork and reduce it to a puree. Once cold, blend it with part of the goat cheese and mint. Add the rest of the cheese, stirring with a fork and place the cream in the refrigerator.
  • 3
    Grease a baking sheet with two tablespoons of oil and arrange the courgettes with their caps close together. Brush them with oil and bake at 200 ° C ventilated for about 30 minutes. Brown the courgettes under the grill for a few minutes to brown if necessary, then remove them and let them cool.
  • 4
    Before serving, fill them with the goat cheese and mint cream, put the Grissani on each and serve immediately sprinkled with black pepper with Grissani on the side.
  • Buon appetito!

Other recipes for you

Toasties with tofu and pea hummus

Toasties with tofu and pea hummus

  • 30'
  • Media
Go to recipe
Bruschette with roasted peppers and finely chopped anchovies

Bruschette with roasted peppers and finely chopped anchovies

  • 40'
  • Media
Go to recipe
Chips with egg sauce and black cabbage

Chips with egg sauce and black cabbage

  • 30'
  • Media
Go to recipe