Today, a recipe for a main dish: light zucchini stuffed with ricotta.
Among the undisputed stars of summer in the kitchen, zucchini hold a special place. Versatile, light, and full of flavor, they are perfect for being reinterpreted in countless ways. We can marinate them for a side dish, use them for a rustic pie, or dress up a fresh couscous. Today, I offer you a simple yet incredibly tasty version: zucchini stuffed with ricotta, a dish that combines the delicacy of vegetables with the creaminess of a fresh and fragrant filling.
Perfect as an appetizer, vegetarian main course, or tasty side dish, these zucchini are ideal for a light lunch or a dinner with friends. Moreover, they are prepared with a few genuine ingredients and in little time, making them a perfect solution even for those with little time who do not want to compromise on flavor.
The heart of this preparation is the ricotta, an ingredient that provides creaminess and delicacy. And the good news is that you can also make it at home with just a few ingredients and in a short time! The result will be even more genuine and satisfying, especially if you love knowing exactly what’s in your dish.
Let’s see, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
- Energy 136.70 (Kcal)
- Carbohydrates 8.66 (g) of which sugars 0.33 (g)
- Proteins 10.40 (g)
- Fat 7.24 (g) of which saturated 4.24 (g)of which unsaturated 2.69 (g)
- Fibers 1.28 (g)
- Sodium 211.36 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Stuffed Zucchini
- 6 zucchini (light)
- 0.5 cup potatoes, peeled, cooked, boiled
- 1 egg
- 0.25 cup grated Parmesan cheese
- to taste salt
- 1 grind black pepper
- 1 pinch nutmeg
- 1 leaf basil
- 1 tbsp breadcrumbs
- 0.5 cup ricotta
Tools
- 1 Mixer
- 1 Baking Pan
- 1 Scale
Let’s Prepare the Zucchini Stuffed with Ricotta
We wash and cut the ends off the zucchini, then cut them in half lengthwise and scoop out the inside with the help of a teaspoon or a fruit corer. Remember to set aside about 20/30 grams of zucchini pulp to put in the filling.
Pour the obtained filling into a bowl and add the breadcrumbs. If it turns out too soft, add a little more. Not all ricottas are the same. Mix and set aside.
Take a baking pan that we can line with parchment paper or add a drizzle of olive oil. Place the zucchini boats inside, lightly salt them, and fill them with the help of a spoon or by placing the filling in a pastry bag. Sprinkle with more breadcrumbs and drizzle some oil on top.
Bake in a preheated oven at 356°F (180°C) for 10 minutes, then increase to 392°F (200°C) and let bake for another 5 minutes. You can also cook them in an air fryer at 356°F (180°C) for 12/13 minutes.
Una Riccia Recommends
Try them with a grate of lemon zest in the filling for an added sensation of freshness. The zucchini stuffed with ricotta keep well in the fridge for a couple of days.
FAQ (Questions and Answers)
Can I use dark zucchini to stuff them?
Sure, but in this case, I recommend boiling them for a couple of minutes before filling them because light zucchini are softer and quicker to cook, while dark ones take a bit longer.
