Zucchini rellenos de espinaca y queso ricotta #revista

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Zucchini rellenos de espinaca y queso ricotta #revista. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Zucchini rellenos de espinaca y queso ricotta #revista is one of the most popular of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions every day. They're nice and they look wonderful. Zucchini rellenos de espinaca y queso ricotta #revista is something which I've loved my whole life.

Many things affect the quality of taste from Zucchini rellenos de espinaca y queso ricotta #revista, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini rellenos de espinaca y queso ricotta #revista delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zucchini rellenos de espinaca y queso ricotta #revista is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Zucchini rellenos de espinaca y queso ricotta #revista estimated approx 40 minutos.

To begin with this recipe, we must first prepare a few components. You can have Zucchini rellenos de espinaca y queso ricotta #revista using 12 ingredients and 6 steps. Here is how you can achieve that.

#revista
Teniendo en cuenta la consigna de comidas calientes, me volqueta hacia una versión sana realizada al horno.
🤷‍♂️👨‍🍳👨‍🍳
Siempre tratando de mantener los nutrientes necesarios, pero logrando comer más verduras. Probé unos zucchini rellenos con espinaca y ricotta, quedaron sabrosos, sanos y con sabor muy bueno👨‍🍳👨‍🍳👨‍🍳👋🏻

Ingredients and spices that need to be Take to make Zucchini rellenos de espinaca y queso ricotta #revista:

1. 3 zucchini, pelados, sin semillas a la mitad
2. 70 gr. De queso ricotta en cubitos chicos
3. 1 atado espinaca, cocido previamente y congelado (lo desconge
4. 1/4 morrón rojo pelado y sin semillas en brunoise chica
5. 1/2 cebolla en brunoise chica
6. 2 ajos picados muy fino
7. 1 pizca Pimienta negra recién molida
8. 80 cc crema de leche light
9. 1 taza queso rallado parmesano
10. Sal lo necesario
11. Aceite vegetal lo necesario
12. Estragón y orégano seco machacados muy bien

Steps to make to make Zucchini rellenos de espinaca y queso ricotta #revista

1. Lavamos todos los vegetales, pelamos y cortamos como mencionamos anteriormente.
2. Los zucchini los pasamos por el grill, con un poco de aceite, cuando están tiernos y ligeramente dorados reservamos.
3. En una sartén ponemos un chorrito de aceite, cuando está caliente agregamos cebolla ajo, dejamos unos 6 minutos y añadimos el resto de ingredientes, agregamos las hierbas y salpimentamos, dejamos durante 8 minutos, añadimos el queso ricotta y luego la crema de leche, dejamos 6 minutos más. Apagamos el fuego y dejamos reposar.
4. Cuando agregamos la ricotta no queremos que se derrita, solo que integre los sabores.
5. En una asadera, pasamos un papel con aceite, (para evitar que se peguen) ponemos los zucchini grillados, los rellenamos con la.mezcla y luego les ponemos queso rallado parmesano por encima. Llevamos a horno precalentado de 150.º durante unos 15 a 20 minutos.
6. Retiramos cuando el queso está bien gratinado. Buen provecho!!!

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So that is going to wrap this up for this exceptional food Easiest Way to Make Speedy Zucchini rellenos de espinaca y queso ricotta #revista. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!