Zucchini stuffed with ricotta

Name: Zucchini stuffed with ricotta
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Zucchini (about 6) 1 lb; Cow's milk ricotta cheese 1 cup; Breadcrumbs ½ cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Thyme to taste; Garlic 1 clove; Pecorino Romano cheese grated ½ cup; Pecorino Romano cheese ¼ cup

FACEBOOK PINTEREST MESSENGER X WHATSAPP

Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 50 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Stuffed zucchini are a very versatile homemade second course with a thousand variations, you can in fact enjoy them with the most inviting fillings: for example with sautéed seasonal vegetables, with tantalizing mixes of meat, with rice or with cheese, like our recipe of zucchini stuffed with ricotta, a simple and appetizing vegetarian version that will enrich your spring menus. Come and discover a new way to taste grandma's traditional stuffed zucchini.

INGREDIENTS

Zucchini 1 lb (520 g) - (about 6)

Cow's milk ricotta cheese 1 cup (250 g)

Breadcrumbs ½ cup (60 g)

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Thyme to taste

Garlic 1 clove

Pecorino Romano cheese ½ cup (50 g) - grated

For sprinkling on the surface: Pecorino Romano cheese ¼ cup (30 g)

Preparation

How to prepare Zucchini stuffed with ricotta

To prepare the zucchini stuffed with ricotta cut a layer lengthwise so as to reveal the pulp 1 keeping the stalk, dig the inside 2 and chop both the pulp and the waste of the peel with a knife 3.

Salt the inside of the zucchini 4 and set them aside. In a pan, heat the oil with a garlic clove 5, add the zucchini pulp 6,

salt, pepper 7 and brown them for 10-15 minutes over high heat 8. Let them cool, then pour them into a bowl 9.

Add the well-drained ricotta 10, the grated Pecorino 11 and the breadcrumbs 12.

Season with thyme 13, a pinch of salt and mix until the mixture is homogeneous 14. Take the zucchini and dru the inside in case they have released some water. Fill them with the ricotta mixture 15, pressing them lightly to obtain a rounded surface.

Sprinkle with more Pecorino 16, thyme 17, a drizzle of oil, and cook in a preheated conventional oven at 390°F (200°C) for 40 minutes, then grill them for 2 minutes, just enough time to brown them. Your zucchini stuffed with ricotta are ready to be served 18.

Storage

Keep the zucchini stuffed with ricotta in an airtight container in the refrigerator for up to two days. Freezing is not recommended.

Tips

Thyme can be replaced by mint which will give a fresh note. For a more delicate flavor, replace the Pecorino with Parmesan. If you do not have the appropriate tool to dig out the pulp, you can cut the pulp with a knife and extract it with a teaspoon. Try to select zucchini of the same size to ensure an even cooking.