Baked Zucchini
Cook Time 1 hour
Servings 4-8
Ingredients
60ml extra virgin olive oil
8 grey zucchini (also called marrow)
1/4 cup of instant couscous
1 tbsp capers, drained
1 tbsp each of parsley, basil, mint and chives
1 tbsp pine nuts
2 tbsp ricotta
2 tbsp pecorino cheese, grated
1 egg, whisked
1 x (400g) can of crushed tomatoes
Salt & pepper
Method
Bring a large saucepan of salted water to the boil.
Preheat the oven to 200C.
Place couscous in a large bowl, scoop out 1/4 of a cup of boiling water and pour over couscous. Cover with cling film and let stand to swell for 5 minutes. Use a fork to separate grains once cooked.
Place the whole zucchini in the boiling water and blanch for 2 minutes. Remove, drain and cool, enough to handle. Cut the zucchini in half and scoop out the soft flesh with a melon baller or teaspoon, leaving a 2mm border. Finely chop the flesh and set aside.
Add the herbs to the couscous along with the capers, pinenuts, egg, ricotta and ¾ of the pecorino. Mix together with a pinch of salt and pepper.
Stuff each zucchini half with the mixture; pressing down to ensure it is compact and sandwich them back together to form a whole zucchini again.
Place ¾ of the crushed tomato can into a baking tray and add the reserved zucchini flesh. Drizzle over a teaspoon of oil, a little of the pecorino and season sauce with salt and pepper. Arrange the zucchinis on top of sauce and then add the remaining tomato, pecorino, a little oil and salt and pepper.
Bake in the oven at 200C for 30-40 minutes.