COOK’S CORNER

STUFFED ZUCCHINI

10 Small Round Zucchini

2 Tbs Olive Oil

1 Clove Garlic, finely chopped

1 Tbs Chopped Basil

Salt & Pepper

1 Slice White Bread, crusts trimmed

8 oz. Ricotta Cheese

½ oz. finely grated Parmesan Cheese

1 Tbs Dried Currants

1 Tbs Pine Nuts

Scrub and trim ends of Zucchini. Halve lengthwise and steam for 10 minutes. Hollow out the flesh, leaving a shell 3/8” thick. Coarsely chop removed pulp and cool shells. Heat 1 Tbs oil and cook chopped zucchini pulp for 3 minutes. Add garlic and basil. Cook 2 minutes longer; season with salt and pepper. In a blender grind bread to crumbs. Add crushed cheese and mix with Parmesan, currants and pine nuts. Add contents of skillet and stir well.

Fill shells with cheese mixture. In a greased baking dish arrange Zucchini. Bake for 45 minutes until stuffing is puffed and brown.

Ann Cavalli