Stuffed round vegetarian zucchinis are a rich and tasty main course… because vegetarian recipes are also delicious…perfect to prepare when you have guests or for a lunch everyone will enjoy. A simple recipe to prepare.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Round Zucchini
- 6 round zucchinis
- 1 cup g ricotta
- 2 carrots
- 2 leeks
- to taste salt
- to taste parsley
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Knife
- 1 Baking Pan
- 1 Oven
Preparation of Stuffed Round Zucchini
Let’s see how to prepare stuffed round zucchinis.
After washing the zucchinis, cut the top part like a small lid and set it aside, place the zucchinis on a baking tray lined with parchment paper, add a drizzle of oil, and bake at 356°F for 10/15 minutes. Once done, let them cool, in the meantime, finely chop the leeks and sauté in a pan with a little oil, clean and dice the carrots and add them to the leeks, cook for about ten minutes adding a little water. In a bowl, pour the ricotta, stir until creamy, add the leeks and carrots, a pinch of salt, and mix well. Take the cooled zucchinis, make cuts on top, and with a teaspoon remove the pulp and add it to the prepared cream, add a sprig of chopped parsley and mix everything. With the teaspoon, start filling the zucchinis until they are all filled. Another drizzle of oil and bake again for about 10/15 minutes or at least until the desired browning.
notes
The stuffed round vegetarian zucchinis are delicious as they are, but you can also add other vegetables, if any are left over store in the fridge for up to two days in a closed container.
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