By: Chef Laura Bonicelli
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, mint in the ricotta mixture, and zesty pecorino cheese to add to the distinctive Mediterranean flavors.
Buy your zucchini at your favorite Farmers Market!
About Herb Ricotta Stuffed Zucchini Boats
“What are we going to do with all of this zucchini?”!!! That’s what one of my favorite employees would exclaim after my weekly trips to the farmers market every week in August. I never have a problem with using up zucchini. Back when I catered, we spiralized, stir-fried, sauteed, baked, sliced, diced, and stuffed them. We baked them into cakes and muffins and made several versions of ratatouille. Now that I’ve transitioned into my cooking club, I still buy too many zucchini, but they are all used.
We sometimes call these zucchini boats, because they do look like boats. I liked the idea of broiling instead of baking because of the browning – and it’s fast. The ricotta stuffing is so flavorful with the herbs and tomatoes. But really, it’s the pecorino cheese that adds the distinctive “bite” to the dish. Sheep milk cheese is intense and tangy. That pairs nicely with the round flavored and creamy ricotta.
As far as making these in advance goes, you can make them ahead. I often make and stuff the zucchini early in the day, and then broil to finish right before serving. Another alternative is to complete the zucchini entirely and reheat in a 400º oven for 10 minutes until heated through, then serve. I hope you love the dish!
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Step by Step Instructions
Herbed Ricotta Stuffed Zucchini
Equipment
- broiler
Ingredients
- 6 medium zucchini
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic -- minced
- 1 yellow onion -- finely chopped
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- 2 medium tomatoes -- chopped
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- 2 cups fresh ricotta
- 1/4 cup grated pecorino
- 1/4 cup fresh breadcrumbs
- 3 tablespoons finely chopped Italian parsley
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh oregano
- 2 egg yolks -- beaten lightly
- Kosher salt and freshly ground black pepper -- to taste
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- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated pecorino
- 1/2 cup fresh bread crumbs
- 1/4 cup extra-virgin olive oil
Instructions
- 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 5 minutes. Add the tomatoes and cook, stirring occasionally. About 4 minutes more. Remove from heat and set aside to cool.
- 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.
- 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 5 minutes 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.
- 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. 12-15 minutes.
Notes
Nutrition
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