Stuffed Zucchini

Ingredients:

8 zucchini

2 slices white bread, crusts cut off

milk, for soaking

9 Tbsp ricotta cheese

3 Tbsp grated cheddar cheese

1/3 cup grated Parmesan cheese

2 tsp chopped thyme, plus extra sprigs to garnish

1 garlic clove, crushed

1/3 cup onion, finely diced

1 egg yolk

Directions:

1. Place zucchini in boiling, salted water. Cook for 5 minutes.

2. Place bread in a bowl and pour in enough milk to cover bread. Soak bread until soft, then drain milk and squeeze bread dry.

3. Put bread in large bowl along with cheeses, thyme, garlic, egg yolk, and onions.

4. Cut each zucchini in half lengthwise. Use a spoon to scoop out the flesh and set flesh aside.

5. Chop zucchini flesh finely.

6. Add zucchini flesh to stuffing mixture and stir together evenly. Add a small amount of milk if it isn't binding together well.

7. Spread olive oil on an ovenproof baking dish and preheat your oven to 375 degrees Fahrenheit.

8. Fill each zucchini shell with the stuffing and place in the dish. It's ok to have them touch; they will probably need to touch to fit in the dish.

9. Bake in the oven for 40 minutes or until golden brown on top.

10. Garnish with sprigs of thyme.

This was delicious. That's all I can say.