Anyway, another fascinating topic here in Sicily is the produce. Right now, the zucchini is the star vegetable. You can buy a huge bag of it at any corner in the city for 2 €, and then the seller might even give you a few extra because…why not?
I saw this recipe from A Couple Cooks I knew I had to try and recreate it.
it's a fabulously simple. Super packed with flavour & delicious. I used fresh mozzarella, ricotta, and parmesan on some wilted spinach, marinara sauce, spices and chopped almonds.
I hope you like these as much as we did!
Ingredients
- 2 cup fresh spinach, with any stems removed
- 3/4 cup ricotta cheese
- 1/4 cup Parmesan cheese, shaved
- 1 egg
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 tbsp almonds, chopped
- 2 medium zucchinis
- 4-8 tbsp tomato sauce (depending on the size of your zucchinis)
- 1/2 ball fresh mozzarella cheese, sliced
- Sea salt
- Fresh ground pepper
- Olive oil
Instructions
- Preheat the oven to 425F.
- Place the spinach into a dry skillet and cook it down for a few minutes until it becomes wilted. Set aside.
- In a bowl mix ricotta, parmesan, egg, dried oregano, red pepper flakes, chopped almonds, and some salt and pepper. Stir until combined and set aside.
- Cut the zucchinis in half lengthwise, and then place the halves in a baking dish (green part down) with a light drizzle of olive oil, a sprinkle of salt, and a few cracks of fresh pepper.
- Fill each half by adding some wilted spinach, 1-2 tbsp of tomato sauce, and a few spoons of the ricotta mixture. Top with slices of fresh mozzarella.
- Place zucchini in the oven and bake for 20-30 minutes (depending on the size of your zucchini).
- Enjoy hot!
Notes
Recipe adapted from A Couple Cooks