Stuffed and roasted Baby Zucchini (vegetarian, gluten free)

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Here we call these vegetables marrows. Unlike zucchini Mediterranean marrows come in all shapes and sizes. These are round mini ones and were cut for me by Joseph during our peach afternoon this week and I took a photo of the shrub and we ate these vegetables literally from the tree into the pan on the same day.

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Just to give you an idea of the size here are the mini zucchini near a regular sized one

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The flesh is scooped out and I added it to a soup. The zucchini are filled with a ricotta mix and roasted in the oven.

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This is a gluten free, nut free recipe and you will need :

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12 mini zucchini, scooped out
200g ricotta
1 egg
A handful of flat leaf parsley, chopped, remove stalks
A pinch of nutmeg
Finely grated zest of 1/4 lemon
Sea Salt and freshly ground pepper

Immerse the scooped out zucchini in boiling water and leave for 5 minutes.

Mash the ricotta with a fork. Add the egg, parsley, nutmeg, lemon zest, sea salt and freshly ground pepper. Mix until it is consistent.
Place the mixture into a piping bag, no nozzle needed. Pipe the mixture into the cavity.

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Place in an ovenproof dish covered with baking paper.
Drizzle with olive oil.
Roast in a hot oven preheated 200 C for 15 minutes.
Serve as a starter or with drinks instead of canapes.
They can also be eaten as a main course with a salad or as a side with a main meal.

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