Herbed Ricotta Stuffed Zucchini
Herbed Ricotta Stuffed Zucchini is a perfect candidate for a vegetarian main dish and can be a delightful side dish. I use Italian parsley, oregano, and mint in the ricotta mixture and zesty pecorino cheese to add to the distinctive Mediterranean flavors.
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"