Zucchini stuffed with ricotta and herbs from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes For Inspired Everyday Eating by Jack Bishop

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Notes about this recipe

  • Tinala523 on January 08, 2024

    Very good, the filling is nice and light. Parboiling first made them nice and tender. Would double the filling next time, as I used six small zucchini and it was barely enough.

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