Zucchini with Cheese, Nuts, and Rosemary
by Editorial Staff
Zucchini with cheese is delicious. Complement the cheese filling with aromatic herbs and nuts, experimenting each time. For example rosemary greens and walnuts.
Cook: 40 minutes
Servings: 4
Ingredients
- Zucchini – 2 pcs.
- Cheese – 50 g
- Walnuts – about 0.3 cups
- Rosemary – 1-2 branches
- Vegetable oil – for the baking sheet
Directions
- Prepare the ingredients for the nut and cheese zucchini: young zucchini or zucchini, hard or semi-hard cheese, fresh rosemary sprigs, and walnuts.
- For the filling, chop and stir the cheese, walnut kernels, and rosemary leaves.
- The consistency of the mass is at your request: in small pieces or uniformly pasty.
- Zucchini (young with the rind and core) cut across into circles about 1 cm thick.
- Place the zucchini on a greased baking sheet and place them in an oven preheated to 200 degrees.
- After about ten minutes, take out the baking sheet, turn the zucchini upside down, put a portion of the aromatic cheese filling on each (on its toasted part).
Return the baking sheet to the oven until the filling is melted and browned. - Zucchini or zucchini baked with cheese, rosemary, and nuts filling is ready and tastes good both hot and cold.
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