Zucchini stuffed with mushrooms, ricotta, green onion whistles - virtual workshop version

Preparation time: 60 min

Preheat your Oven at 400 °F

• To prepare before class

  Ingredients

  Make sure all of your ingredients are mesured and ready.

  Finely chop the garlic, wash the mushrooms with a damp clean rag if they are dirty.

  Wash the zucchinis with cold water.

  Material

  1 cutting board, 1 chef knife, 1 pairing knife, 1 baking sheet, 1 anti adhesive pan, 1 pair of tongs and 1 wooden spoon.

• Prep with the chef

  FInely mince the green part of the green onion diagonally and the white part in small pieces (rings).

  Slice the mushrooms finely.

  Cut the zucchinis in half, vertically. 

• Cooking the zucchinis

  Salt and pour some olive oil on the zucchinis, sear them in a frying pan on high heat, for about 2 minutes.

  Place them on the baking sheet, cook them in the oven for 8 minutes approximately, depending on their size. 

  Slightly dig into the zucchinis to make room for the stuffing.

   

• The stuffing

  In the same frying pan, sauté the mushrooms on high heat in some butter and oil, add the garlic and cook it for 30 seconds with the green onion rings. Then turn off the heat.

  Add in the Ricotta cheese and half of the bread crumbs, mix gently, taste and rectify the seasoning.

  Fill the interior of the zucchinis with the stuffing, sprinkle some bread crumbs over them with small pieces of butter.

  Send in the oven until the butter melts.