Torre di Pisa Zucchini

Bonjour my friends,

I came across this recipe idea the other day that required round zucchini. As usual, I never really follow recipes and just spin it my own way, according to my taste or what is in the fridge! So instead of round zucchini, I used regular zucchini. It turned out to be delicious and kind of fun looking (hence the name).

A little side note before I reveal this awesome recipe; you might already know that I am French (if you read the “About moi” section) but one thing I haven’t mentioned is that I’m a descendant of a very long line of Italians. For family gatherings, my grand-mother would make the best polenta, creating great childhood memories. Anyway, that would explain why I love food so much: you can’t be French with a heavy Italian heritage and NOT love food (or you can, but someone might question your integrity!)

So in honor of my Italian roots, I give you this week’s recipe:  Torre di Pisa Zucchini (Tower of Pisa Zucchini)

Torre di Pisa Zucchini

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For 2 persons:

  • 2 zucchinis
  • 1 small onion
  • 10 oz. of Ricotta
  • 4 strips of bacon
  • Chives
  • Basil
  • Olive oil
  • Pepper

Preheat oven at 350°F.

Slice bacon into small pieces. Cook in a non-stick pan.

Meanwhile, chop onion, chives and basil. Cut Zucchini in half. Empty the inside of the zucchinis (I’ve used a melon baller to carve in the length). Leave some at the bottom.

Mix ricotta, bacon, onion, chives, basil and olive oil. Add pepper.

Fill Zucchinis with mix.

Put Zucchini in an oven safe dish. Put in oven for 30 min.

Torre di Pisa Zucchini with Ravioli

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Secret Ingredient: Fresh Ricotta

Radio Station: Vivaldi

Movie to watch after dinner: Under the Tuscan Sun (2003)

So Enjoy, Bon Appétit and C’est la Vie!

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