Stuffed Zucchini Genovese Recipes
STUFFED ZUCCHINI GENOVESE
Provided by Food Network
Time 1h20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Trim ends of zucchini and halve them lengthwise. Using a spoon, or melon baller scoop out flesh from each half, leaving 1/4-inch thick shell. Reserve zucchini boats and flesh.
- Boil potato until tender. When cool enough to handle, peel and mash potato in a potato ricer into a small bowl. Add reserved zucchini flesh, Parmesan, egg and nutmeg. Season to taste with salt and pepper. Mound potato mixture into each zucchini boat. Fill only as high as walls of zucchini, or a little above. Use a brush to smear pesto over each. Fit zucchini snugly into an oiled baking dish. Pour enough water to reach 1/4-inch up sides of zucchini, cover tightly with foil and bake 20 minutes. Remove foil and continue cooking 25 minutes more. Let cool to room temperature. Before serving, drizzle each zucchini boat with extra-virgin olive oil. Serve 2 zucchini per person.
BRUSCHETTA WITH MOZZARELLA RECIPE
Toasted, garlicky bread is topped with a flavorsome tomato and basil mixture then finished with torn fresh mozzarella. An ideal appetizer that is quick, easy and super tasty!
Provided by Marcellina
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Cut the tomatoes roughly over a bowl to catch all the juices.
- Stir in torn basil leaves, extra virgin olive oil and salt.
- Peel garlic and cut in half.
- Toast the bread then rub the warm bread with a cut garlic cloves.
- Divide the tomato mixture and as much of the juices as you like onto prepare bread.
- Tear mozzarella into some chunks and scatter over the tomato.
- To finish, drizzle with extra virgin olive oil and sprinkle with salt.
- Serve immediately after assembly so that the bread is not soggy
Nutrition Facts : Calories 278 kcal, Carbohydrate 39 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 632 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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