Stuffed Zucchini with Herbed Ricotta in Puff Pastry

Name: Stuffed Zucchini with Herbed Ricotta in Puff Pastry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Dutch
Ingredients: 1 zucchini; ⅔ cup (150 grams) ricotta; a handful of grated Parmesan cheese; 1 garlic clove; a handful of finely chopped herbs (chives, chervil, and basil); a handful of finely chopped herbs (chives, chervil, and basil); a handful of finely chopped herbs (chives, chervil, and basil); a handful of finely chopped herbs (chives, chervil, and basil); 1 lemon; 2 all-butter puff pastry sheets, cut into squares; 1 egg

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

This zucchini in crisp puff pastry is an easy entrée for two. All the prep can be done in advance. Cover the pastry parcel and keep it in the refrigerator until you’re ready to bake it. Just brush with some beaten egg before sliding it into the oven. Serve with an extra grating of Parmesan cheese and a fresh salad.

Ingredients

1 zucchini
⅔ cup (150 grams) ricotta
a <

Europe
Netherlands
Pastry
Pie
Main course
Vegetarian

Method

PREHEAT the oven to 400°F (200°C). Carefully cut the zucchini in half lengthwise. Cut out the seeds with a knife. Use a spoon to scrape out a bit more of the flesh, hollowing out both halves down to the stem end to create an opening for filling the zucchini.

MIX the rico