Description
Today I made zucchini with ricotta and wild rice. My men, they are really relished. And I ask you to try. I want to know your opinion.
Ingredients
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Zucchini
1 piece
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Ricotta
200 g
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Wild rice
40 g
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Parmesan
40 g
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Carrots
0.5 piece
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Chicken egg
1 piece
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Garlic
1 tooth
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Dill
1 tsp
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Spices
-
Sunflower oil
Cooking
I love zucchini. Prepare them in different ways. Some recipes are there on my page. But usually have little time to prepare, and I simply fry them in butter, roll in flour... For this recipe I took the young zucchini without seeds. The middle was removed with a knife ( dense flesh ). Cut it into 18 rings.
For the filling used ricotta (can cheese).
Rice or millet and wild, cooked 20 minutes and stood under cover to cool, then washed with running water.
Ring of zucchini placed on 7 pieces in a greased two pans. Other crushed and put between the rings.
Mixed in a bowl the ricotta with the egg, rice and garlic. ( Egg with salt churned separately with a fork ).
Added grated carrots.
Pepper and all is well mixed.
Ready weight put in the ring with them.
On top of a little sprinkle of Parmesan and put it in the oven at t 180 degrees.
For 25 minutes the squash were in the oven. Two minutes of this time included a grill for Browning the top. ( The photo shows one pan, because the second is already empty...)
Zucchini laid out on plates. Sprinkled on top of the fennel and those who wanted to, put 20% sour cream.
Zucchini good poparilis. Tender to the taste.
The top browned with a pleasant hrustenko. We all loved it! Try. Rate. All a pleasant appetite.
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