Stuffed zucchini with ricotta
6 servings
60 minutes
Stuffed zucchini with ricotta is a delicate, aromatic dish of European cuisine that embodies the harmony of fresh vegetables and creamy cheeses. The finely cut flesh of the zucchini serves as an ideal base for a filling of ricotta, pecorino, and fragrant herbs. The light acidity of tomatoes and crunchy breadcrumbs add complexity to the baked dish's flavor. This dish originates from Mediterranean gastronomy, where vegetables stuffed with cheese and greens are an integral part of the summer menu. Baked zucchini with a golden crust not only pleases the eye but also pairs wonderfully with light salads and white wine, turning a simple dinner into a culinary delight. It is suitable for both a cozy home lunch and an elegant presentation at a festive table.
1
Cut the zucchini in half, remove the core, leaving a 0.5 cm layer of flesh on the edges. In a large skillet, sauté minced garlic and onion in olive oil (50 ml) for six minutes. Add diced tomatoes, seeded and peeled, and simmer for another four minutes while stirring.
- Zucchini: 1 kg
- Olive oil: 120 ml
- Garlic: 3 cloves
- Onion: 1 head
- Tomatoes: 2 pieces
2
In a bowl, mix ricotta, grated pecorino, breadcrumbs, finely chopped parsley and oregano, mint, and egg yolks, combine with stewed tomatoes, season with salt and pepper to taste, and mix.
- Ricotta cheese: 300 g
- Pecorino cheese: 90 g
- Breadcrumbs: 90 g
- Chopped parsley: 3 teaspoons
- Freshly chopped oregano leaves: 2 teaspoons
- Dried mint: 2 teaspoons
- Egg yolk: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Grease the inside of the zucchini with oil and salt. Place on a baking sheet lined with foil and bake for five minutes. Stuff each half with the prepared filling, sprinkle with grated pecorino and breadcrumbs, drizzle with remaining olive oil. Bake for ten to fifteen minutes until golden brown.
- Zucchini: 1 kg
- Olive oil: 120 ml
- Pecorino cheese: 90 g
- Breadcrumbs: 90 g
- Salt: to taste