Stuffed vegetables

STUFFED VEGETABLES

This inventive dish can be prepared ahead of time and baked when ready to eat.

Served warm and garnished with a few simply dressed green salad leaves

it is colorful way to start the meal.

INGREDIENTS FOR FOUR SERVINGS

3 plum tomatoes
1 large pepper, red or yellow
3 zucchini, medium size
4 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1 sprig of parsley, finely chopped
5 slices of white bread, crust removed, soaked in warm milk
450 gr (1 lb) ricotta cheese
2 eggs
2 tbsp parmigiano cheese
pepper
salt

Preheat oven to 160C (325F)

Cut the tomatoes in half, remove and discard the seeds. Cut the pepper in half, remove and discard the seeds and cut each pepper half into thirds. Cut the zucchini in half lengthwise and scoop out the pulp to within 6 mm (1/4 inch) of the skin. Set the vegetable shells aside to be filled later.

Cut the zucchini pulp into small pieces. In a small pan, heat 3 tablespoons of olive oil. Stir in the garlic and parsley. Add the zucchini pieces and continue to stir until the zucchini is evenly browned. Remove from the heat and set aside.

Squeeze the milk out of the bread and combine the bread, ricotta, eggs, cheese and zucchini in a large bowl. Combine thoroughly and add pepper and salt to taste.

Place the tomato, pepper and zucchini shells in an ovenproof dish and fill them with the filling. Sprinkle with the remaining olive oil and place in the oven for 45 minutes.

Let cool for 10 minutes before serving.