Cheese-Stuffed Zucchinis

Course : Cheeses
Serves: 4
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6 medium plump Zucchinis about 5 inches long
1 ounce white bread -- crusts removed
2 tablespoons milk
4 ounces Ricotta
1 clove garlic -- crushed
1/4 teaspoon dried oregano
1 1/2 ounces grated Parmesan cheese
1 large egg yolk
1 teaspoon salt and pepper

Preparation / Directions:

Soak the bread in the milk. Parboil the zucchini 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 zucchini and the remaining ingredients; add a little of the reserved milk if necessary to give a spreading consistency. Add salt and pepper to taste. Fill the zucchini shells with the mixture and arrange in a well oiled shallow baking dish. Cook in a preheated moderately hot oven 375F for 30 to 40 minutes, until tender and golden.

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