Italian cuisine · Vegetable Dishes

Stuffed Zucchini with Ricotta

Hollowed-out zucchini halves filled with ricotta, parmesan and breadcrumbs and baked until golden.

Ingredients · for 4 servings

• 8 small zucchini
• 250 g ricotta
• 100 g parmesan
• 100 g breadcrumbs
• 1 egg
• 1 onion
• 2 cloves garlic
• 1/2 bunch parsley
• 1/2 bunch basil
• 1 pinch nutmeg
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the zucchini lengthwise and scoop out the flesh with a teaspoon, leaving a 5 mm wall; finely chop the scooped-out flesh.
2. Finely dice the onion and garlic and sauté with the chopped zucchini flesh in 3 tbsp olive oil over medium heat for 8 min. until the liquid has evaporated and the mixture browns slightly.
3. Mix the cooled mixture with the ricotta, egg, two-thirds of the grated parmesan, half the breadcrumbs, the chopped herbs, nutmeg, salt and pepper into a spreadable filling.
4. Lightly salt the zucchini halves on the inside, place in an oiled dish and mound the filling into them.
5. Mix the remaining breadcrumbs with the remaining parmesan, sprinkle on top, drizzle with the remaining olive oil and bake at 190 °C top/bottom heat for 30–35 min. until the crust is golden and the zucchini yields easily when pierced.
6. Let rest 5 min. and serve warm or lukewarm as a starter or light main course.