Zucchini Stuffed with Ricotta and Cherry Tomatoes
Traditional recipe in the oven, air fryer, and also with the Bimby, is an easy-to-prepare, tasty, and light main dish. Ideal for a family recipe perfect for the beautiful season, outdoor lunches, and picnics
It is a vegetarian dish that you can prepare in advance and leave it in the refrigerator to then serve heated or better at room temperature.
You can cook it either in the traditional oven or with the air fryer or even with the Bimby Varoma.
Zucchini can be filled in various ways; here is how:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven, Other, Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 376.55 (Kcal)
- Carbohydrates 38.20 (g) of which sugars 13.36 (g)
- Proteins 15.10 (g)
- Fat 19.94 (g) of which saturated 5.91 (g)of which unsaturated 3.05 (g)
- Fibers 4.86 (g)
- Sodium 464.70 (mg)
Indicative values for a portion of 300 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
Let’s go shopping
- 4 zucchini (medium)
- 7 oz oz cow's milk ricotta
- 1 cup cup breadcrumbs (Sicilian seasoned)
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- as needed mint (or basil)
- 14 oz oz cherry tomatoes
- 1 Tropea red onion
- as needed oregano (optional)
Zucchini Stuffed with Ricotta and Cherry Tomatoes
Tools
What we need to make the
- 1 Baking Dish
- 1 Melon Baller
- 1 Bowl
Steps
Zucchini Stuffed with Ricotta and Cherry Tomatoes
Wash the zucchini. Cut off the ends and slice a layer lengthwise to expose the pulp, scoop out the inside with a melon baller
and chop with a knife both the pulp and the peel scrap
Salt the inside of the zucchini and set them upside down, so they will release excess water.
Now take a pan and heat the extra virgin olive oil with half an onion chopped into pieces. If you don’t like onion, you can brown a garlic clove.
As soon as it colors
add the zucchini pulp, adjust salt and pepper to taste.
Cook for 15 minutes over high heat, then turn off the heat and let them cool down,
, then transfer them to a bowl along with the ricotta and 1/2 cup of Sicilian seasoned breadcrumbs, and a chop of mint or basil according to your taste.
Mix with a spoon and stuff the zucchini by pressing the mixture.
Now take the rest of the Sicilian seasoned breadcrumbs, place it in a large bowl, and place the zucchini on the filling side.
Meanwhile, in a small bowl, put the cherry tomatoes cut in half. Season them with salt, pepper, oil, and oregano. Mix.
Let’s move on to baking.
In a baking dish, place half a sliced onion,
Then add the zucchini and cherry tomatoes.
Bake in a preheated static oven at 392°F for 40 minutes, then grill for 2 minutes,
Or in a ventilated oven for 40 min.
For air fryer cooking, arrange the zucchini with cherry tomatoes as described above but in air fryer containers, and cook at 392°F for 20 minutes.
Zucchini Stuffed with Ricotta and Cherry Tomatoes are ready to be served.
Put 500 g of water in the Bimby bowl, place the zucchinis without the ends in the Varoma and cook: 25 min./Varoma/speed 1. Carefully remove the Varoma. Empty the bowl.
Preheat the oven to 392°F and grease a baking dish.
With a teaspoon or a melon baller, scoop out the pulp of the cooked zucchini, leaving the exterior intact for stuffing and…
arrange them in the prepared baking dish along with the thinly sliced onion.
Set aside the pulp to use for the filling.
Put the mint or basil in the Bimby bowl and chop: 3 sec./speed 7. Gather at the bottom with the spatula. Add the extra virgin olive oil and flavor: 3 min./120°C/speed 1.
Add the ricotta, Sicilian seasoned breadcrumbs, salt, pepper, and the reserved zucchini pulp, mix: 20 sec./speed 6. With a teaspoon, fill the zucchini shells with the mixture.
Meanwhile, in a small bowl, put the cherry tomatoes cut in half. Season them with salt, pepper, oil, and oregano. Mix.
Now take the rest of the Sicilian seasoned breadcrumbs and place it in a large bowl, and place the zucchini on the filling side
Let’s move on to baking.
In a baking dish, place half a sliced onion, a drizzle of extra virgin olive oil, the zucchini, and cherry tomatoes Bake in a preheated static oven at 392°F for 40 minutes, then grill for 2 minutes,
Or in a ventilated oven for 40 min.
For air fryer cooking, arrange the zucchini with cherry tomatoes as described above but in air fryer containers, and cook at 392°F for 20 minutes.
And with the help of our friend Bimby, we’ve prepared the Zucchini Stuffed with Ricotta and Cherry Tomatoes
Zucchini Stuffed with Ricotta and Cherry Tomatoes can be stored in an airtight container in the refrigerator for up to two days. Freezing is not recommended.
Zucchini Stuffed with Ricotta and Cherry Tomatoes can be stored in an airtight container in the refrigerator for up to two days. Freezing is not recommended.
FAQ (Questions and Answers)
Zucchini Stuffed with Ricotta and Cherry Tomatoes
What could I use instead of cherry tomatoes?
Not too thinly sliced mushrooms
