• Stuffed Zucchini with Akawi & Ricotta Cheese


    *6 medium zucchini (about 6 inches long)
    *200 gm Akawi cheese, crumbled use a food processor for this or ( you may use blue cheese if you like)
    *200 gm ricotta cheese
    *4 tablespoons grated Parmesan cheese
    *2 tablespoons fresh basil chopped
    *1/4 teaspoon chilli powder
    *1 1/2 punnet cherry tomatoes, thinly sliced


    1. Cut zucchini into 4cm slices. Using a melon baller or small spoon scoop out the insides 3cm deep and discard, leaving the bottom intact.
    2. Cook zucchini in microwave on medium for 1 minute, just enough to take out the rawness.
    3. Place zucchini on an ungreased baking sheet, mix together ricotta & akawi & spoon 1 1/2 teaspoons of cheese mix into each zucchini peace.
    4. Combine the parmesan cheese, basil, and chilli powder; sprinkle half of the mixture over stuffed zucchini. Top each with a tomato slice and sprinkle with the remaining parmesan mixture
    5. Bake at 400° F until cheese is melted, 9-12 minutes. Serve warm.