INGREDIENTS
- – Italian zucchini 6 giant.
- – 500 g brunoise onions.
- – 150 g of Port Bello.
- – 150 g of mushrooms.
- – 50 g of pine mushrooms.
- – 100 g of chestnuts.
- – 250 g the ricotta.
- – 200 g of parmesan.
- – 4 chopped garlic.
- – Cumin.
- – Sal.
- – Lemon zest.
- – Ketchup.
- – Romero.
STUFFED ZUCCHINI
PROCEDURE:
1. We minimize the heads of the zucchini.
2. We hole out the zucchini.
3. Bake them with olive oil, garlic, salt and rosemary.
4. With the onion, the chopped zucchini hearts, and the mushrooms, sauté them and season them properly.
5. Add ricotta and parmesan, and fill.
6. We bake with parmesan topping.
7. We serve in a mirror of tomato sauce.
