Ricotta Stuffed Zucchini
Stuffed zucchini are a very versatile home second course with a thousand variations, you can in fact enjoy them with the most inviting fillings: for example with sautéed seasonal vegetables, with appetizing meat mixes, with rice or cheese, such as my recipe for zucchini stuffed with ricotta, a simple and appetizing vegetarian version that will enrich your menus. Come and discover a new way to enjoy grandma's traditional stuffed zucchini.
INGREDIENTS
Zucchini (6 of the same size) 520 gCow's milk ricotta 250 gBreadcrumbs 60 gSalt to tasteBlack pepper to tasteExtra virgin olive oil to tasteThyme to tasteGarlic 1 segmentPecorino Romano to be grated 50 g
Preparation
To prepare the zucchini stuffed with ricotta, cut a layer lengthwise in order to reveal the pulp keeping the stalk, dig the inside with a digger and chop both the pulp and the peel waste with a knife. Salt the inside of the zucchini and keep them aside. Heat the oil with the garlic clove in a pan, add the zucchini pulp. Add the well-drained ricotta, grated Pecorino cheese and breadcrumbs. Season with thyme, a pinch of salt and mix until you get a homogeneous mixture. Retrieve the zucchini and pat the inside because they will have left a little water. Fill them with the filling, pressing them lightly so as to obtain a domed surface. Sprinkle with more Pecorino cheese and thyme, then drizzle with a drizzle of oil and bake in a preheated static oven at 200 °C for 40 minutes, then grill them for 2 minutes, the time to brown them. The ricotta zucchini are ready to be served.
PreservationStore the zucchini stuffed with ricotta in an airtight container in the refrigerator for up to two days. Freezing is not recommended.
AdviceThyme can be replaced by mint which will give a fresh note. For a more delicate flavor, replace the Pecorino with Parmesan cheese. If you don't have the appropriate digger, you can cut the pulp with a knife and then extract it with a teaspoon. Try to select zucchini of the same size to ensure even cooking.
Stuffed zucchini are a very versatile home second course with a thousand variations, you can in fact enjoy them with the most inviting fillings: for example with sautéed seasonal vegetables, with appetizing meat mixes, with rice or cheese, such as my recipe for zucchini stuffed with ricotta, a simple and appetizing vegetarian version that will enrich your menus. Come and discover a new way to enjoy grandma's traditional stuffed zucchini.
INGREDIENTS
Zucchini (6 of the same size) 520 g
Cow's milk ricotta 250 g
Breadcrumbs 60 g
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Thyme to taste
Garlic 1 segment
Pecorino Romano to be grated 50 g
Preparation
To prepare the zucchini stuffed with ricotta, cut a layer lengthwise in order to reveal the pulp keeping the stalk, dig the inside with a digger and chop both the pulp and the peel waste with a knife. Salt the inside of the zucchini and keep them aside. Heat the oil with the garlic clove in a pan, add the zucchini pulp. Add the well-drained ricotta, grated Pecorino cheese and breadcrumbs. Season with thyme, a pinch of salt and mix until you get a homogeneous mixture. Retrieve the zucchini and pat the inside because they will have left a little water. Fill them with the filling, pressing them lightly so as to obtain a domed surface. Sprinkle with more Pecorino cheese and thyme, then drizzle with a drizzle of oil and bake in a preheated static oven at 200 °C for 40 minutes, then grill them for 2 minutes, the time to brown them. The ricotta zucchini are ready to be served.
Preservation
Store the zucchini stuffed with ricotta in an airtight container in the refrigerator for up to two days. Freezing is not recommended.
Advice
Thyme can be replaced by mint which will give a fresh note. For a more delicate flavor, replace the Pecorino with Parmesan cheese. If you don't have the appropriate digger, you can cut the pulp with a knife and then extract it with a teaspoon. Try to select zucchini of the same size to ensure even cooking.
No comments:
Post a Comment