Recipe for Cheese Stuffed Courgettes ( Zucchini Ripieni) 
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Yield:
4
Ingredients:
Amount Ingredient
6 x plump courgettes about 13cm long
1 x salt and pepper
25 gm white bread crusts removed soaked in 2 tablespoons milk
125 gm Ricotta or curd cheese
1 clv garlic crushed
1/4 tsp dried oregano
40 gm grated Parmesan cheese
Instructions:
Instructions: Parboil the courgettes in boiling salted water for 5 minutes; drain.

Cut in half lengthways and scoop out the centres; chop finely.

Leave the shells on one side.

Squeeze the bread dry reserving the liquid and mix with the chopped courgette and remaining ingredients; add a little of the reserved milk if necessary to give a spreading consistency.

Add salt and pepper to taste.

Fill the courgette shells with the mixture and arrange in a well oiled shallow baking dish.

Cook in a preheated moderately hot oven 190 degrees C (375 degrees F) Gas Mark 5 for 35 to 40 minutes until tender and golden.

Serves 4

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