Round zucchini with ricotta
2 servings
55 minutes
Round zucchini with ricotta is a refined dish of Italian cuisine that combines the tenderness of young flesh with the creamy texture of ricotta cheese. This recipe reflects the tradition of Mediterranean gastronomy, where the freshness of ingredients plays a key role. Zucchini, carefully prepared and filled with a fragrant mixture of rice, herbs, and two types of cheese, acquire a rich flavor with light creamy and savory notes of parmesan. Baking gives them an appetizing texture, while the softness of the filling makes them a perfectly balanced treat. Round zucchini with ricotta is great for a light dinner or as an elegant side dish to meat and fish dishes. Exquisite yet simple to prepare, this recipe embodies the philosophy of Italian cuisine: minimum ingredients – maximum flavor.
1
Boil rice in salted water. Drain the water.
- Rice: 75 g
- Salt: to taste
2
Cut off the tops of the zucchini and boil them with the tops in salted water for 15-20 minutes.
- Young zucchini: 4 pieces
3
Remove from the broth and briefly immerse in ice water. Use a tablespoon to scoop out some of the meat.
- Young zucchini: 4 pieces
4
Chop the pulp with herbs, mix with rice, ricotta, parmesan, and season with salt and pepper.
- Young zucchini: 4 pieces
- Green: 1 bunch
- Rice: 75 g
- Ricotta cheese: 150 g
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Fresh pepper: to taste
5
Grease the baking dish with oil. Fill each zucchini with the filling and cover with a lid.
- Butter: 20 g
6
Put in the oven for 20 minutes.