Stuffed Zucchini with Ricotta
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Baking sheet
- Measuring cup
- Measuring spoon
- Fork
Ingredients
- 4 medium zucchinis, halved lengthways
- ½ small onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 roma tomatoes, chopped
- 1kg Borrello Ricotta Italian Style
- 2 tablespoons chopped parsley
- ½ cup chopped basil
- 1 cup fresh breadcrumbs
- 1 egg lightly beaten
- ¼ cup parmesan cheese
- Salt & pepper, to season
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