Zucchini stuffed with ricotta and salami

Stuffed zucchini with ricotta and salami are a delicious and relatively simple dish to prepare. Here is how to do it.

Ingredients

• 4 medium zucchini
• 200 g of ricotta
• 100 g of salami, cut into small cubes (you can use the type you prefer, such as Milano salami or a spicier salami if you like)
• 50 g of grated Parmesan cheese
• 1 egg
• 1 clove of garlic
• Chopped parsley to taste (as much as needed)
• Salt and pepper to taste
• Extra virgin olive oil
• Breadcrumbs (optional, for a crunchy crust)

Preparation

1. Preheat the oven to 180 °C.
2. Wash the zucchini and cut them in half lengthwise. Hollow out the pulp with the help of a teaspoon, being careful not to break the skin. Leave a thickness of about one centimeter.
3. Cut the scooped-out zucchini pulp into small cubes.
4. In a pan, heat a little oil and lightly sauté the garlic clove. Add the diced zucchini pulp and cook for about 5 minutes. Season with salt and pepper to taste.
5. In a large bowl, mix the ricotta with the salami, Parmesan, egg, chopped parsley, salt, and pepper. Add the cooked zucchini pulp and remove the garlic clove. Mix well until you get a homogeneous mixture.
6. Fill the zucchini with the ricotta and salami mixture. If you desire a crunchier crust, sprinkle with breadcrumbs.
7. Place the stuffed zucchini in a slightly oiled baking dish.
8. Bake for about 20-30 minutes or until the zucchini is soft and the surface is golden brown.
9. Let cool for a few minutes before serving.

Did you know?

Stuffed zucchini are a classic dish in Italian home cooking and can be varied in endless ways, modifying the filling according to tastes and available ingredients. The version with ricotta and salami is a perfect match between the sweetness of the zucchini and the strong flavor of the salami, with ricotta acting as a soft and creamy balancer.

To accompany this dish, a light and fresh white wine would be ideal, such as Pinot Grigio or Verdicchio. Enjoy your meal!