Zucchini stuffed with sarda
Instructions
STUFFED ZUCCHINI with SARDINIAN 05905 INGREDIENTS for 4 PEOPLE 60 g fresh bread crumbs 4 Zucchini, 4 tablespoons olive oil, 1/2 teaspoon chili powder, 1 teaspoon cumin polbere, 2 cloves of garlic, 200 g of goat's cheese, 2 tablespoons chopped fresh cilantro, fresh mint leaf, 2 tablespoons pine nuts.
For the sauce: 250 g Greek yogurt, 2 tablespoons olive oil, the juice of one lemon, 2 cloves of garlic, 2 cucchuai chopped parsley, a sprig of parsley for garnish, salt and black pepper.
In a bowl, mix the yogurt with the salt, pepper, olive oil, lemon juice, crushed garlic and chopped parsley.
Cover with kitchen film and let it sit in the refrigerator for about 2 hours.
Preheat oven to 200° c and grease a baking dish.
Cut the zucchini into two pieces lengthwise and scavatele with a spoon to remove the flesh, leaving about 1/2 cm.
Coarsely chop the flesh and let it skip for approximately 5 minutes with a tablespoon of hot oil with Chili, cumin, garlic, salt and pepper.
Place the mixture into a bowl, add the goat cheese, finely crumbled bread crumbs, coriander, mint, pine nuts, salt and pepper and amlagmate all ingredients resulting in a creamy and full bodied.
Stuffed Zucchini with prepared cream and place in baking dish by sprinkling them with a little olive oil.
Bake and cook for about 25 minutes.
When cooked, garnish with sprigs of parsley; then serve Zucchini with fresh yogurt and cream, if you wish, you can accompany the dish with a sweet onion salad with black olives or, for the more fanciful, with small grgliate lamb chops.