Zucchini stuffed with ricotta and peas

Hi, the heat has arrived. I don’t know what you think, but I don’t particularly like it, and with this heat, the last thing I want to do is cook… so I’m looking for quick and easy recipes but tasty at the same time. Today I’m sharing the recipe for zucchini stuffed with ricotta and peas, a fresh dish that doesn’t weigh you down but is very tasty at the same time.

Ingredients for 4 persons

• 4 medium-sized courgettes (if you find the ones with the flower, take them and then fry them!)
• 250 g of ricotta
• 100 g of peas
• 50 g of Parmesan
• a few mint leaves
• salt
• pepper

Preparation

Blanch the zucchini (you can steam them if you prefer); once they have cooled down, cut them in half lengthwise and empty them. They will be the container of your filling.

While cooking the zucchini, cook the peas; once cooked, remove them from the pot and let them cool.

Once the peas are cold, blend them with an immersion blender until you get a nice full-bodied cream; add a little water if needed. Remember to leave a spoonful aside, which you will use for plating.

Pour the cream of peas, the ricotta, and the Parmesan into a bowl, and mix everything until you get a uniform mixture. Season with salt and pepper to your liking, and add a few mint leaves for flavouring.

Now fill your zucchini boats with the mixture; you can use a pastry bag to be more chic or a spoon if you want something simpler.

Once the boats are full, use the peas you reserved for garnish. If you want, you can prepare a carrot salad to put at the base of the dish to give some colour.

What do we drink?

So here I would go with a white and, more precisely, a Ribolla Gialla like the one from Spolert winery or a Sauvignon; in this case, I would recommend  Confinis by Francesco Rotolo

Enjoy your meal and let me know if you liked it.

ciao

Monica