Stuffed Zucchini with Ricotta
These zucchini stuffed with ricotta can be served along side a roast. piece of chicken or steak or even on their own as a vegetarian meal. Serve hot, warm or at room temperature.
- Prep time
- 45 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4 zucchini (about 15cm (6in) long)
- 3 tbsp extra virgin olive oil (plus extra for drizzling)
- 1 small onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1/2 cup fresh breadcrumbs
- 1/4 cup fresh basil (finely shredded)
- 1+1/2 cup fresh ricotta cheese
- 1/3 cup finely grated Pecorino Romano cheese (plus extra for sprinkling)
- grated zest of half lemon
- 1 large egg (lightly beaten)
- salt and freshly ground pepper
- 2 tbsp extra virgin olive oil
- 2 clove garlic (finely chopped)
- 14 oz (400 grams) canned, peeled whole tomatoes (pureed with a stick blender or food processor)
- 1/2 tsp salt (or to taste)
Instructions
- 1
Preheat oven 400°F (200°C). Have ready one or two baking dishes that will fit the zucchini halves snugly.
- 2
Cut the zucchini half. Using a teaspoon or melon baller remove the pulp from the centre. Be sure to keep the skin intact. Sprinkle the zucchini shells with a little salt. Finely chop the zucchini pulp.
- 3
Heat extra virgin olive oil in a frying pan over medium heat. Add the onion and cook until it is soft but not brown, about 5 minutes. In the last minute, add the garlic.
- 4
Add the zucchini pulp and cook until tender.
- 5
Add breadcrumbs and mix well. Remove from heat.
- 6
In a bowl, mix together basil, ricotta, Pecorino Romano cheese, lemon zest, and egg. Add onion/zucchini mixture. Mix well and season to taste with salt and pepper.
- 7
To make the tomato sauce return the frying pan to the heat. Into the frying pan add oil and garlic for the sauce. Fry gently until fragrant. Add the pureed tomatoes and allow to simmer for a few minutes.
- 8
Pour tomato sauce into baking dish.
- 9
Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
- 10
Sprinkle over extra grated pecorino.
- 11
Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned. Depending on the density and size of the zucchini, baking time may be longer. In this case, tent with foil to prevent burning the filling.