You know how they say that necessity is the mother of invention? Well, the necessity to use some ingredients before they went bad was how I came up with this dish. I had two huge zucchinis from my weekly Hungry Harvest delivery and about 16 ounces of left-over ricotta that I didn't want to go bad, so I put them together with a few other ingredients and viola, stuffed zucchini was born!
2 large zucchini
16 ounces ricotta cheese
1/4 cup of grated parmigiano reggiano or romano cheese
1/4 cup of bread crumbs
3 large cloves of garlic, grated or minced
6-7 sundried tomatoes, cut into slivers
1 tsp salt
1/2 tsp pepper
1 egg
Cut the zucchini in half length-wise and scoop out the seeds and the interior so you form a "canoe" out of each half of zucchini.
Combine all the other ingredients in a bowl and mix well.
Stuff the zucchini with the mixture, and it's great if it heaps up over the top of the zucchini. If you'd like, you can sprinkle with a little more grated cheese so it forms a bit of a crust when cooked.
Put in a 400 degree oven for 45 minutes. Let them sit covered tightly with foil for 5-10 minutes before serving so the cheese can set.
Enjoy!
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