Herbed Ricotta Stuffed Zucchini
Golden zucchini boats filled with creamy herbed ricotta and topped with crispy breadcrumbs create the most comforting summer dinner. I love serving these when the garden is overflowing with zucchini — they transform humble vegetables into something truly elegant.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
6 servings
Ingredients
- 6 medium zucchini
- 3 tablespoonsextra-virgin olive oil
- 3 clovesgarlic -- minced
- 1 yellow onion -- finely chopped
- 2 medium tomatoes -- chopped
- 2 cupsfresh ricotta
- 1/4 cupgrated pecorino
- 1/4 cupfresh breadcrumbs
- 3 tablespoonsfinely chopped Italian parsley
- 1 tablespoonfinely chopped fresh mint
- 1 tablespoonfinely chopped fresh oregano
- 2 egg yolks -- beaten lightly
- Kosher salt and freshly ground black pepper -- to taste
- 2 tablespoonsextra-virgin olive oil
- 1/2 cupgrated pecorino
- 1/2 cupfresh bread crumbs
- 1/4 cupextra-virgin olive oil
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Using a grapefruit spoon, scoop out the pulp from each half of zucchini, leaving a 1/4-inch rim. Discard the pulp. Heat the olive oil in a large skillet over medium heat and add the garlic and onions. Cook, stirring as necessary until the onions are translucent. About . Add the tomatoes and cook, stirring occasionally. About more. Remove from heat and set aside to cool.
- 2
Combine the ricotta, pecorino, breadcrumbs, parsley, mint, oregano, and eggs in a large bowl. Fold in the onion mixture. Season with salt and pepper. Set aside.
- 3
Heat the broiler element of your stove. Rub the zucchini with two tablespoons of olive oil and season with salt. Place zucchini, cut side up, on a foil-lined baking sheet. Broil for about 7 to 8 inches beneath the broiler element. Remove the baking sheet from the oven and fill each zucchini half with a mound of ricotta mixture, being careful not to spill over the edges.
- 4
Combine the 1/2 cup each of pecorino and breadcrumbs in a small bowl. Sprinkle each stuffed zucchini with the mixture and drizzle with 1/4 cup of olive oil. Broil until zucchini is soft and the tops are golden brown. .
Chef's Notes
"Chef Laura Bonicelli"