Baked Round Zucchini with Cheesy Herb Stuffing

Method 6 steps

1. 01

   Heat the oven to 375 F. Slice the top 1/2 inch off each zucchini to make lids, then hollow out the insides with a melon baller, leaving a 1/4-inch wall. Chop the scooped flesh.

2. 02

   Salt the insides of the shells lightly and turn them upside down on a towel for 10 minutes.

3. 03

   Cook the shallot and garlic in 1 tbsp olive oil for 3 minutes, add the chopped zucchini and cook 5 minutes until the liquid evaporates. Cool slightly.

4. 04

   Mix the zucchini with ricotta, half the parmesan, breadcrumbs, egg, leaves from 4 thyme sprigs, salt and pepper.

5. 05

   Fill the shells, sprinkle with the remaining parmesan and paprika and set them in an oiled baking dish with the lids alongside. Drizzle everything with oil and scatter the remaining thyme sprigs.

6. 06

   Bake for 35 to 40 minutes until the filling is puffed and golden and the shells are tender when pierced. Set the lids on top to serve.

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