Zucchini stuffed with ricotta and herbs
Zucchine ripiene di ricotta e erbe
Vegetarian dish
Zucchini emptied and filled with ricotta, Parmigiano Reggiano, mint and pine nuts, baked in the oven: an elegant and light vegetarian second course.
Baked stuffed vegetables are a culinary tradition present throughout the Mediterranean basin. zucchini stuffed with ricotta and herbs, they are the lighter summer version, without meat. The pulp emptied from the zucchini Don't throw it away: add it to the filling or use it for a risotto. Zero waste. It's a versatile dish: serve it as an appetizer (zucchini small), as a second course (zucchini large) or as a side dish.
Instructions
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3 steps · natural Italian voice
Empty the zucchini
Cut the zucchini cut in half lengthwise. Empty the pulp with a teaspoon leaving a 5 mm layer. Coarsely chop the pulp.
Prepare the filling
In a bowl, mix the ricotta, the Parmigiano Reggiano, the egg, the chopped garlic, the fresh herbs, the pine nuts, the pulp of zucchini minced meat, salt and pepper.
Fill and cook
30 minArrange the zucchini emptied into one baking pan with a drizzle of olive oil at the bottom. Fill with the mixture of ricotta. Sprinkle with Parmigiano Reggiano or breadcrumbs. Bake at 180°C (356°F) for 25-30 minutes until the filling is golden.
Chef's Tips
The pulp of zucchini It is added to the filling: do not throw it away. Do not overfill the zucchini: the filling puffs up in the oven.
Ingredients
- 4 zucchini averages
- (7.05 oz) 200 g fresh ricotta
- (1.76 oz) 50 g of Parmigiano Reggiano grated
- 1 egg
- Fresh mint and basil
- (1.06 oz) 30 g pine nuts
- 1 clove of garlic
- Salt, pepper
- Extra virgin olive oil
- Cherry tomatoes at the bottom of the baking pan
- Breadcrumbs for gratinating
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
⚠️ Automatic ingredient-based detection. Always check product labels.
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