The zucchini baskets filled are simple and quick, ideal for a finger food appetizer or a light and tasty main course due to the ricotta filling.
They have a very delicate flavor and are very simple to make, and they will make a great impression at the table, even for a stand-up finger food dinner or an aperitif with friends.
If you like appetizers with zucchini, here are more ideas below to prepare them in various ways, and then as always, right after the picture, let’s find out how to prepare these filled zucchini baskets!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for the Filled Zucchini Baskets
- 1 zucchini
- 1 carrot
- 1 egg (large)
- 3/4 cup all-purpose flour
- to taste salt
- to taste black pepper
- 1 cup ricotta
- 1/3 cup Taggiasca olives (or black or green olives to taste)
- 1 tbsp salted capers
- 1 bunch chopped parsley
Tools
- 1 Grater
- Muffin molds
Preparation of Filled Zucchini Baskets
To prepare the filled zucchini baskets, first peel the carrot, trim the ends of the carrot and zucchini, and then finely grate them.
Squeeze them well with your hands or inside a clean, dry cloth to remove as much water as possible, then place them in a bowl.
Add the egg and flour to the bowl, 1 tablespoon of parsley, and season with salt and pepper.
Mix very well to combine.
Preheat the oven to 392°F in static mode.
Now take spoonfuls of the mixture and fill the muffin molds, pressing the mixture well and making it adhere well to the sides, leaving the center empty where you will place the filling.
Bake the zucchini baskets on the middle rack of the oven for at least 15 minutes, a nice golden crust will form on the edges.
Take them out of the oven and let them rest a few minutes before removing them from the mold.
In the meantime, while the baskets are baking in the oven, prepare the filling by finely chopping the olives along with the desalted and dried capers, add some finely chopped parsley.
Mix the ricotta well to make it creamy along with the chopped olives and once the zucchini baskets are out of the molds, fill them using 2 spoons.
Sprinkle the filled ricotta baskets with some fresh chopped parsley set aside.
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How to store the filled zucchini baskets
You can also store them empty in the refrigerator in an airtight container for 2 days.
If you prefer, you can vary the filling by adding sautéed and finely chopped vegetables.
Other recipes
If you want to see other types of recipes you can return to HOME.
