Stuffed zucchini
Instructions
Check and wash the zucchini, then emerge them in boiling salted water; al dente, drain, cut them in half lengthwise, carefully cut the flesh and keep it aside.
Finely slice the onion and let it wilt in the burro; Add the pulp by hand, add salt and pepper and stir in the flour, stirring well.
Remove from heat and dilute the mixture with warm milk, then put on the heat and mix the parmesan and Gruyere, Sage, salt and pepper.
Sprayed with white wine, stirring.
Fill the zucchini and place in hot oven at 200 degrees for about 10 minutes.
If the mixture is too liquid, increase the dose of cheese until you get the desired density, or reduce the amount of milk and wine pouring them a little at a time so you can check the result.
Ingredients and dosing for 4 persons
- 4 large zucchini
- 100 g of grated parmesan cheese
- 100 g of grated emmenthal cheese
- 30 cl of milk
- 10 cl of dry white wine
- 20 g of flour
- 1 tablespoon of chopped sage
- 1 onion
- 40 g of butter
- Salt
- Pepper