I know I would really enjoy your stuffed zucchini, they sound wonderful. Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) September 18, 2012 In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Saveur may receive financial compensation for products purchased through this site. This Stuffed Zucchini with Ricotta recipe. Learn how your comment data is processed. Take care xx, Really easy to make. Ultimately, if you are looking for a recipe that you can make ahead, this is one to put on the list. I found a melon baller made the job a lot easier but use what you have. Zucchini is stuffed with lemon and ricotta, baked and sprinkled with cheese. In a medium bowl, stir together the ricotta. Add the zucchini pulp and cook until tender. Your email address will not be published. Ricotta is so versatile and light and these zucchini make me hungry! Did you like this recipe? In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Take care not to break the skin – the taste will still be good but it might not look as good. Be sure to keep the skin intact. Sometimes, mum would pick us up when school finished and we would spend the afternoon swimming at the creek. All rights reserved. And all these recipes are quite simple as well! Today, we all seem to be pushed for time. Years gone by there seemed to be all the time in the world. Would you like to know the tips and tricks for the BEST Italian food? Sprinkle the zucchini shells with a little salt. Read more about Marcellina here. We would ride our bikes and explore the bush. Please feel free to reach out anytime and I will try my best to help with any cooking or baking question. piece of chicken or steak or even on their own as a vegetarian meal. PS. Flecked with tomato and mint, they are equally good eaten hot or at room temperature. Great to hear, Tony! I’ve made it a few times and gotten rave reviews each time!! This is fabulous. I do hope you enjoy the Stuffed Zucchini, Maria! Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes. Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home. Beautiful and tasty dish! These zucchini stuffed with ricotta can be served along side a roast. Go play with the neighboring kids and eat homemade milk ice-blocks. Thank you, Alida! These Stuffed Zucchini with Ricotta can be prepared up to the baking stage, 12 hours ahead. There is a notion that if you’re not super busy then you must be lazy. I have pinned to try. , Oh my!!! Gorgeous recipe! The aim of the site is to share my favorite recipes and help readers prepare my recipes and have success the first time. Thank you so much for sharing! Finely chop the zucchini pulp. Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned. Hi Janice! ), halved lengthwise, 2 medium tomatoes, cored, seeded, and chopped, 3 tbsp. Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce. Mix well and season to taste with salt and pepper. To make the tomato sauce return the frying pan to the heat. Do you want to know when I my latest recipes are posted? If you love food that is honest and true with Italian flavors then you've come to the right place! Scoop out the pulp with a teaspoon. Add breadcrumbs and mix well. I found your website today while searching for stuffed zucchini recipes. I make something similar with feta cheese, but will try your version next time. Likewise, these zucchini make a yummy side dish to a steak, roast or piece of chicken. finely chopped flat-leaf parsley leaves, Kosher salt and freshly ground black pepper, to taste, Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a. Choose plump zucchini that are tender and firm. This Stuffed Zucchini with Ricotta is what you are looking for. I love the ricotta filing. Rub the insides of the zucchini with 2 tbsp. Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil. If you want a light and tasty baked zucchini boat this is the recipe for you. Either serve as a light lunch or a delightful appetiser. Prepare, refrigerate then pop into the oven. […] Together the flavours absolutely sing and dance in your mouth! In this Calabrian dish, zucchini are stuffed with pecorino and ricotta—flecked with oregano and mint, they are equally good hot or room temperature. Prosciutto would be a great addition, Mimi! Have ready one or two baking trays that will fit the zucchini halves snugly. Welcome to Marcellina in Cucina! https://www.marcellinaincucina.com/ricotta-stuffed-zucchini It was delicious, and so easy to prepare per your instructions. I love to use ricotta to stuffed vegetables, in cheesecakes or to make wonderfully light Italian […], Your email address will not be published. Using a teaspoon or melon baller remove the pulp from the centre. Are you ready for a great, make ahead, vegetarian dish? Required fields are marked *. This zucchini recipe is an old one from the archives in 2012 that needed updating as the original photos were shameful. Regardless, one thing I don’t want to change is the quality of meals we eat in our home. Stuffed Zucchini with Ricotta is one of the many vegetable based Italian dishes so delicious that you won’t even miss the meat. As kids, days were so long that even after school, the afternoon was full of fun and exciting things to do. Many products featured on this site were editorially chosen. More often, I find I am preparing meals ahead of time. All you need to do is pour yourself a drink and relax while dinner cooks itself!

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