Recipe: Yummy AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing)

AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing). Le zucchine ripiene sono una ricetta facile per un antipasto sfizioso o un secondo piatto leggero. Ottime calde, sono buonissime anche gustate a temperatura. Ricetta per fare gli involtini di zucchine al forno.

You only need five minutes of These meatless Stuffed Zucchini Boats are packed with flavor. We stuff them with three kinds of cheese Our easy, Cheesy Baked Zucchini Chips are addictive. They are perfect to serve with dinner or just. arab have AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing) using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing)

1. You need 450 grams of medium courgettes.
2. It's 2 tbsp of chopped flat-leaf parsley.
3. It's 4 tbsp of chopped fresh mint.
4. Prepare 2 of garlic cloves, chopped.
5. It's 4 tbsp of dried breadcrumbs.
6. It's 6 tbsp of extra virgin olive oil.
7. Prepare 1 of salt and freshly ground black pepper.

These eggplant bites with bread crumbs, Parmesan cheese, and mint are simply delicious and are a great vegetarian main course or appetizer. When eggplants are in season we make these yummy eggplant balls a lot. They are made with baked eggplant, Parmesan cheese, breadcrumbs, and I add. Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.

AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing) step by step

1. Cut the courgettes in half lengthways. Make some diagonal incisions on the cut side. Sprinkle the cut side lightly with salt and place the courgettes halves on a wooden board, cut side down. This will allow some of the liquid to drain away..
2. Heat the oven to 180°C..
3. Put the chopped herbs in a bowl and add the garlic and breadcrumbs. Add half the oil gradually, while beating with a fork. Season with a good grinding of pepper and with very little salt..
4. Oil a shallow baking dish or a lasagne dish large enough to hold all the cougette halves in a single layer..
5. Wipe the courgettes with kitchen paper and lay them in the dish, cut side up. Spoon a little of the herb mixture over each half. Drizzle 1 tbsp of the oil over the halves and cover the dish with foil. Bake for 15 minutes. Remove the foil and continue baking until the courgettes are tender and the top is crisp, about 15 minutes longer..
6. Drizzle with the remaining oil while the courgettes are still hot. Serve warm or at room temperature..

Melt the teaspoon of butter in a large frying pan and add the garlic. Cook for a couple of minutes and then add the chilli and courgette/zucchini. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well. Serve right away, passing the Parmesan and lemon wedges at the table.