Trim the zucchini and slice them thinly with a mandoline.
I chopped up the leftover or broken slices and used them for other preparations.
Cut out 48 whole slices.
Grill the zucchini slices on a griddle with a light coating of oil and a pinch of coarse salt.
Place them in a bowl with the emulsion made from 40 ml of extra virgin olive oil, 10 ml of apple cider vinegar, salt, and basil torn by hand. Let them marinate for about an hour.
Meanwhile prepare the filling by mixing with a fork the minced chicken and turkey with the sieved ricotta, Parmesan, breadcrumbs, the egg, basil torn by hand, Persian blue salt, pepper, and nutmeg.
The ricotta may not all be needed; I used about half, adjust by eye.
For each parcel, make a lattice with 4 zucchini slices and place a ball of filling of about 20/25 grams in the middle.
Flatten slightly and close the parcel by crossing them as needed, also on the reverse, helping yourself with your hand as a pouch and a spatula.
Place the parcels on the lightly oiled baking tray with the seam facing down.
Finish with about 3 teaspoons of grated Parmesan on top and bake at 160/170 degrees in fan mode for about 25 minutes.
Store in the fridge
Serve warm with a nice salad and a few slices of fresh lemon. These surprise zucchinis are really beautiful to present and will impress your guests.
Italia, Liguria
| Energy (kcal) | 65.54 |
| Carbohydrates (g) | 3.39 |
| of which Sugars (g) | 1.34 |
| Fat (g) | 2.86 |
| of which Saturates (g) | 1.59 |
| Protein (g) | 6.28 |
| Fiber (g) | 0.97 |
| Sale (g) | 0.08 |
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