Luca Ciano's Zucchini Stuffed with Ricotta & Amaretti

Another recipe from Luca’s Key Ingredient Episode 6, because we loved his use of Amaretti as a special ingredient so much! This week we’re sharing Luca’s Zucchini Stuffed with Ricotta & Amaretti. It’s a unique twist on traditional stuffed vegetables, perfect as a light appetizer or a side dish for your next meal. Get your Smeg Oven’s ready for this one!

Catch the new season of Luca’s Key Ingredient, Sundays at 9:30am on Channel 10 or on demand.

Serves: 4

Prep Time: 20 mins

Cook Time: 10 mins

INGREDIENTS 

4 green zucchini, firm

 1 garlic clove, finely chopped

 1 small onion, finely chopped

 1 egg

 250 g fresh ricotta, drained well

 10 mint leaves, finely chopped

 50 g lazzaroni Amaretti, crumbled, plus 10 in number to garnish

 1 slice of stale bread, soaked in milk, then squeeze out the excess milk before using

 50 g parmigiano Reggiano, grated

 25 ml extra virgin olive oil

 salt and pepper

METHOD:

1.  Cut zucchini in halves, then remove the inside and set aside.

2. Season the zucchini and drizzle with olive oil. Steam in the oven for 5 minutes, then remove from the steamer and set aside.

3. Add oil to a large frying pan, add garlic and onion and cook for 5 minutes on a gentle heat, add salt and pepper. Add zucchini scraps and cook till soft and then transfer into a bowl.

4. Then to the zucchini and onions mixture, add the ricotta, egg and bread into a blender and mix till smooth. Add chopped mint and amaretti biscuits and check the seasoning.

5. Blend the mixture until smooth, then transfer it to a piping bag using a nozzle of your choice and place it in the fridge to rest for 15 minutes.

6. Preheat oven to 220°C, then fill the empty zucchini with the mix, crumble ½ of the amaretti biscuits, grate the Parmigiano on top. Bake for 10-12 minutes or till golden in colour.

7. Serve with a drizzle of extra virgin olive oil and extra Parmigiano and crumbed biscuits on top.