Zucchini Stuffed With Ricotta Zucchine Ripiene Con Ricotta Recipes

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STUFFED ZUCCHINI WITH RICOTTA



Stuffed Zucchini with Ricotta image

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.

Provided by Marcellina

Categories     Side Dish

Time 1h20m

Number Of Ingredients 16

6 zucchini (about 15cm (6in) long)
3 tablespoons extra virgin olive oil (plus extra for drizzling)
1 small onion (finely chopped)
2 garlic cloves (finely chopped)
½ cup fresh breadcrumbs
¼ cup fresh basil (finely shredded)
1 ½ cups fresh ricotta
3 tablespoons finely grated pecorino cheese (plus extra for sprinkling)
grated rind of half lemon
1 large egg (lightly beaten)
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 cloves garlic (finely chopped)
400 g canned, peeled whole tomatoes (pureed in the blender or food processor)
salt to taste
a little sugar (if needed)

Steps:

  • Preheat oven 400°F (200°C). Have ready one or two baking trays that will fit the zucchini halves snugly.
  • 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.
  • Heat 3 tablespoons extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion is soft but not brown about 5 minutes.
  • Add the zucchini pulp and cook until tender.
  • Add breadcrumbs and mix well. Remove from heat.
  • In a bowl mix together basil, ricotta, pecorino, lemon rind and egg. Add onion/zucchini mixture. Mix well and season to taste with salt and pepper.
  • 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.
  • Pour tomato sauce into baking tray/s.
  • Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
  • Sprinkle over extra grated pecorino.
  • Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned.

Nutrition Facts : Calories 321 kcal, Carbohydrate 20 g, Protein 13 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 270 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)



Zucchini Stuffed With Ricotta (Zucchine Ripiene Con Ricotta) image

I found this and had to post before even trying - that way it would be here when I need it! In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature on a warm summer day, which is what we have almost all year long :) This recipe was first published in Saveur in Issue #113

Provided by Manami

Categories     European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 medium zucchini, halved lengthwise (about 2 lbs.)
7 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 yellow onion, finely chopped
2 medium tomatoes, cored, seeded and chopped
2 cups homemade ricotta cheese or 2 cups store-bought ricotta cheese
3/4 cup grated pecorino cheese
3/4 cup fresh breadcrumb
3 tablespoons finely chopped flat leaf parsley
2 teaspoons dried mint, crumbled
2 teaspoons chopped fresh oregano
2 egg yolks, beaten
kosher salt
fresh ground black pepper, to taste
1 pinch red pepper flakes (or perhaps two pinches of pepper!)

Steps:

  • Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges.
  • Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat.
  • Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes.
  • Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
  • Remove from the heat and set aside.
  • In a medium bowl, stir together the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
  • Fold in the onion mixture and season with salt and pepper;& a pinch or two of crushed red pepper flakes; set the filling aside.
  • Arrange an oven rack about 7" from the broiler element and heat.
  • Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
  • Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
  • Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini.
  • Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
  • Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.
  • Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!

ZUCCHINI RIPIENI (STUFFED ZUCCHINI)



Zucchini Ripieni (Stuffed Zucchini) image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 3 servings

Number Of Ingredients 14

2 large zucchini
2 slices Mortadella, chopped
1/2 pound breast of chicken, leftover or pre-cooked, chopped
2 ounces ricotta cheese
2 ounces Parmesan, grated
1 medium egg
Small bunch of Italian parsley, chopped together with 1/2 clove of garlic
Grated nutmeg to taste
Salt and pepper to taste
Bread crumbs
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
3 peeled canned tomatoes

Steps:

  • Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.
  • Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.

RICOTTA STUFFED ZUCCHINI



Ricotta Stuffed Zucchini image

This appetizer is quick to prepare and delicious.

Provided by chunker

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 zucchini, halved lengthwise
½ teaspoon salt
½ teaspoon ground black pepper
½ cup part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  • Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  • Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g

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