Baked Ricotta Stuffed Zucchini | Vegetarian | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 6 small, tender zucchini, about 6 inches long
• Extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 6 tablespoons fresh breadcrumbs
• 3 tablespoons minced flat-leaf parsley
• 1 cup ricotta, drained in a sieve for 1 hour
• 3 tablespoons freshly grated pecorino cheese
• 1 large egg, lightly beaten
• Kosher salt and freshly ground black pepper