Zucchini filled with ricotta

Ricotta-stuffed zucchini is a simple, healthy, and tasty dish, a perfect example of how Italian cuisine can enhance fresh ingredients. Here is the recipe:

Ingredients

• 4 medium zucchini
• 250 g of fresh ricotta cheese
• 50 g of grated Parmesan cheese
• 1 egg
• 1 clove of garlic
• Chopped fresh parsley (to taste)
• Salt and pepper (to taste)
• Extra virgin olive oil (as needed)
• Breadcrumbs (optional, for gratinating)

Preparation

1. Wash the zucchini, cut them in half lengthwise, and hollow them out with the help of a teaspoon or a melon baller to create a ‘boat’. Keep the zucchini pulp you have removed.
2. Cook the zucchini ‘boats’ in boiling salted water for about 5 minutes, then drain and let them cool.
3. Meanwhile, lightly sauté the chopped garlic and zucchini pulp in a pan with a drizzle of oil. Season with salt and pepper to taste. Let the sauté cool.
4. In a bowl, mix the ricotta with the Parmesan, egg, chopped parsley, salt, and pepper.
5. Once it has cooled, add the sautéed zucchini to the bowl and mix well.
6. Stuff the zucchini ‘boats’ with the ricotta mixture.
7. If desired, sprinkle the surface with breadcrumbs for a crispy gratin.
8. Place the stuffed zucchini in an oiled baking dish and bake in a preheated oven at 180 °C for about 20 minutes or until the surface becomes golden.

Curiosity

This dish can be enriched in many ways, for example, by adding diced cooked ham, pieces of mozzarella, or the aromatic herbs of your choice in the filling to give new nuances of flavor. Moreover, zucchinis are part of the cucurbitaceae family and are highly valued in Mediterranean cuisine for their versatility and lightness.